Cajun Spiced Fish Tacos (Printable Version)
Pan-seared Cajun spiced fish served in warm tortillas with crisp, tangy slaw and fresh cilantro.
# What You Need:
→ For the Cajun Fish
01 - 1.1 lbs white fish fillets (tilapia, cod, or snapper)
02 - 2 tbsp olive oil
03 - 2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp Greek yogurt
16 - 1 tbsp apple cider vinegar
17 - 1/2 tsp sugar
18 - Salt & pepper, to taste
→ For Assembly
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges, for serving
21 - Extra chopped cilantro, for garnish
# How-To Steps:
01 - In a large bowl, combine green and red cabbage, carrot, and cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper. Pour dressing over the vegetables and toss to coat. Chill in the refrigerator until needed.
02 - Pat fish fillets dry and cut into taco-sized strips. In a bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend onto the fish, drizzle with olive oil and lime juice, coating evenly.
03 - Heat a non-stick skillet over medium-high heat. Add the fish strips and cook for 2-3 minutes per side, or until cooked through and lightly charred. Remove from heat.
04 - Place a portion of slaw on each warmed tortilla. Top with pieces of Cajun-spiced fish. Garnish with extra cilantro and a squeeze of lime juice.
05 - Serve immediately with lime wedges on the side.
# Helpful Tips:
01 -
- The Cajun crust creates this incredible contrast with the cool, tangy slaw that hits every craving at once
- They come together in under thirty minutes but taste like something from a restaurant that takes reservations
02 -
- Patting the fish absolutely dry before seasoning is the difference between a beautiful sear and steamed fish
- Letting the slaw sit for even ten minutes helps the flavors meld and the cabbage soften just right
03 -
- Warm your tortillas directly over a gas flame for those authentic charred spots
- The slaw actually tastes better the next day, so make extra for leftovers