Cajun Spiced Fish Tacos (Printable)

Tender white fish with Cajun spices paired with crisp, tangy slaw layered in warm tortillas.

# What You'll 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 and pepper, to taste

→ For Assembly

19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges, for serving
21 - Extra chopped cilantro, for garnish

# Directions:

01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper in a separate small bowl. Pour dressing over vegetables and toss to coat thoroughly. Refrigerate until ready to serve.
02 - Pat fish fillets completely dry and cut into taco-sized strips. Mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub spice blend evenly onto fish strips. Drizzle with olive oil and lime juice, coating all pieces thoroughly.
03 - Heat a non-stick skillet over medium-high heat. Add seasoned fish strips and cook for 2-3 minutes per side until cooked through and lightly charred. Remove from heat immediately when done.
04 - Place a portion of chilled slaw on each warmed tortilla. Top with pieces of Cajun-spiced fish. Garnish with extra chopped cilantro and a fresh squeeze of lime juice.
05 - Serve immediately with lime wedges on the side for guests to add additional acidity as desired.

# Expert Tips:

01 -
  • The contrast between spicy, charred fish and cool, tangy slaw hits every craveable note in one bite
  • Ready in thirty minutes but tastes like something from a restaurant that takes reservations
  • Fresh cabbage keeps for days in the fridge, so you can relive the magic tomorrow too
02 -
  • Don't overcrowd the pan or your fish will steam instead of getting that gorgeous sear we're after
  • Let the fish rest for just a minute after cooking, otherwise it'll fall apart when you try to get it out of the pan
  • The slaw actually gets better after sitting for 20 minutes, so make it first and let it hang out
03 -
  • Pat your fish completely dry before seasoning, otherwise the spices won't adhere properly and you'll lose all that flavor
  • Let your pan get properly hot before adding fish, that's the difference between okay and absolutely restaurant-worthy

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