Cajun Blackened Fish Tacos (Printable Version)
Smoky Cajun-spiced fish paired with fresh slaw and creamy sauce on warm tortillas for a vibrant meal.
# What You Need:
→ For the Blackened Fish
01 - 1 pound white fish fillets (tilapia, cod, or snapper)
02 - 1 1/2 tablespoons Cajun seasoning
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 2 tablespoons olive oil
→ For the Slaw
07 - 2 cups shredded green cabbage
08 - 1/2 cup shredded red cabbage
09 - 1/4 cup shredded carrot
10 - 2 tablespoons chopped fresh cilantro
11 - 2 tablespoons lime juice
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon salt
→ For the Creamy Sauce
14 - 1/3 cup mayonnaise
15 - 2 tablespoons plain Greek yogurt or sour cream
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce (optional)
18 - 1/2 teaspoon garlic powder
19 - Salt to taste
→ To Serve
20 - 8 small corn or flour tortillas, warmed
21 - Lime wedges
22 - Sliced jalapeños (optional)
23 - Fresh cilantro leaves
# How-To:
01 - Pat the fish fillets completely dry with paper towels. Brush both sides with 2 tablespoons olive oil. In a small bowl, combine Cajun seasoning, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each fillet, pressing gently to adhere.
02 - Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until hot. Add the seasoned fish fillets and sear for 2 to 3 minutes per side, until deeply browned with a dark crust and cooked through. Transfer to a plate and let rest for 1 minute, then break into large chunks.
03 - In a medium bowl, combine shredded green cabbage, red cabbage, carrot, and chopped cilantro. Add lime juice, olive oil, and salt. Toss thoroughly until all ingredients are evenly coated. Set aside to let flavors meld.
04 - In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, hot sauce if using, garlic powder, and a pinch of salt until smooth and combined. Adjust seasoning to taste.
05 - Warm the tortillas in a dry skillet or microwave. Layer a generous portion of slaw onto each tortilla, top with pieces of blackened fish, and drizzle with creamy sauce. Garnish with extra cilantro leaves and sliced jalapeños if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The contrast of hot spiced fish against cool tangy slaw creates this perfect bite that wakes up your whole mouth
- These come together faster than you can debate what to order for takeout
- The seasoning blend works on practically any protein you have in the freezer
02 -
- Turn on your exhaust fan and open a window before you start cooking because the spices will smoke when they hit the heat
- Do not overcrowd the pan or the fish will steam instead of sear and you will miss that essential crispy crust
03 -
- A cast iron skillet is essential for getting that restaurant quality blackened crust
- Let the fish rest for a couple of minutes after cooking so the juices redistribute