Cajun Blackened Fish Tacos (Printable Version)
Spicy Cajun-seasoned fish fillets blackened and served with fresh salsa in warm tortillas for a vibrant meal.
# What You Need:
→ For the Cajun Blackened Fish
01 - 1.1 lb white fish fillets (tilapia, cod, or snapper), skinless
02 - 2 tbsp Cajun seasoning (store-bought or homemade)
03 - 1/2 tsp salt
04 - 2 tbsp olive oil or melted butter
05 - 8 small corn or flour tortillas
→ For the Fresh Salsa
06 - 2 medium tomatoes, diced
07 - 1/2 small red onion, finely chopped
08 - 1 jalapeño, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped
10 - Juice of 1 lime
11 - 1/4 tsp salt
12 - 1/4 tsp black pepper
→ Optional Toppings
13 - 1/2 small red cabbage, shredded
14 - 1 avocado, sliced
15 - 1/2 cup sour cream or plain Greek yogurt
16 - Fresh lime wedges
# How-To:
01 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly and allow to rest for at least 10 minutes, enabling flavors to meld together.
02 - Pat fish fillets completely dry with paper towels. Rub both sides generously with olive oil or melted butter. Sprinkle Cajun seasoning and salt evenly over the fish, pressing gently to ensure the coating adheres properly.
03 - Place a large, heavy skillet (preferably cast iron) over medium-high heat. Allow the pan to become thoroughly hot before adding the fish.
04 - Place fish fillets in the hot skillet and cook without disturbing for 2–3 minutes per side. The fish should develop a dark, blackened crust and be cooked through completely. Remove from heat and let rest for 2 minutes, then break into bite-sized pieces.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Arrange fish pieces on warm tortillas. Top generously with salsa and any desired optional toppings such as shredded cabbage, avocado slices, or sour cream. Serve immediately with additional lime wedges.
# Expert Tips:
01 -
- The homemade Cajun seasoning creates this incredible crust thats spicy and smoky without overwhelming the delicate fish
- Everything comes together in under 30 minutes but tastes like something from a fancy beachside cantina
02 -
- Do not be afraid of the dark spots on your fish. That is where all the flavor lives.
- Letting the salsa rest while you cook the fish is the secret to a well-rounded, harmonious flavor.
03 -
- Mix a double batch of the Cajun seasoning and keep it in a jar. You will want to make these constantly.
- If your fish is sticking to the pan, give it another 30 seconds. It will release naturally once a proper crust has formed.