Cajun Blackened Fish Tacos (Print)
Spicy Cajun blackened fish paired with fresh salsa and warm tortillas for a vibrant, satisfying meal.
# Ingredient List:
→ For the Cajun Blackened Fish
01 - 1.3 lbs firm white fish fillets (such as tilapia, cod, or snapper), skinless
02 - 2 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 1/2 tsp garlic powder
08 - 1/4 tsp cayenne pepper (optional, for extra heat)
09 - 1 lime, cut into wedges
→ For the Fresh Salsa
10 - 2 medium tomatoes, diced
11 - 1/2 small red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ For Serving
17 - 8 small corn or flour tortillas, warmed
18 - 1 small avocado, sliced
19 - 1/2 cup shredded red cabbage
20 - 1/4 cup sour cream or Greek yogurt (optional)
# How-To Steps:
01 - In a small bowl, mix together Cajun seasoning, smoked paprika, salt, black pepper, garlic powder, and cayenne pepper until thoroughly combined.
02 - Pat the fish fillets dry with paper towels. Rub both sides with olive oil, then coat evenly with the spice mixture, pressing gently to adhere.
03 - Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add fish fillets and sear for 2–3 minutes per side, or until the fish is blackened on the outside and opaque inside. Remove from pan and rest for 2 minutes, then flake into large pieces with a fork.
04 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper in a bowl. Toss gently to mix thoroughly.
05 - Warm the tortillas in a dry skillet or microwave until soft and pliable.
06 - Place shredded cabbage on each tortilla, top with blackened fish, a spoonful of salsa, avocado slices, and a drizzle of sour cream or Greek yogurt if desired.
07 - Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The spice blend creates an incredible crust that locks in moisture while delivering restaurant quality flavor
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
02 -
- The blackening process produces some smoke, so turn on your exhaust fan or open a window before you start cooking
- Do not move the fish around in the pan once it's cooking, or you'll interrupt the crust formation
03 -
- Pat the fish extremely dry before oiling and seasoning, as moisture prevents proper blackening
- Make double the salsa and use it for eggs the next morning