Cajun Blackened Fish Tacos (Print)
Spicy Cajun-seasoned fish and zesty salsa come together in warm tortillas for a vibrant meal.
# Ingredient List:
→ For the Cajun Blackened Fish
01 - 1.1 lb white fish fillets (tilapia, cod, or snapper), skinless
02 - 2 tablespoons Cajun seasoning
03 - 1/2 teaspoon salt
04 - 2 tablespoons 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 teaspoon salt
12 - 1/4 teaspoon 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 Steps:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly and allow to rest for 10 minutes to meld flavors.
02 - Pat fish fillets completely dry with paper towels. Coat both sides with olive oil or melted butter. Press Cajun seasoning and salt evenly onto fillets, ensuring adherence.
03 - Place a large cast iron or heavy skillet over medium-high heat until thoroughly heated and smoking slightly.
04 - Place seasoned fish in hot skillet and cook undisturbed for 2-3 minutes per side. Fish is done when blackened spots appear and flesh flakes easily. Rest for 2 minutes, then break into bite-sized pieces.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Fill warm tortillas with blackened fish pieces. Top generously with fresh salsa and optional toppings including cabbage, avocado, or sour cream. Serve immediately with extra lime wedges.
# Expert Suggestions:
01 -
- The contrast between the smoky, spicy crust and cool, fresh salsa hits every craving at once
- These come together faster than delivery but taste like they came from a restaurant that takes reservations
02 -
- Blackened seasoning creates a lot of smoke, so turn on your exhaust fan and open a window before you start cooking
- Do not overcrowd the pan or the fish will steam instead of sear, leaving you with gray, soggy pieces instead of that gorgeous blackened crust
03 -
- If your Cajun seasoning is not spicy enough, add a pinch of cayenne directly to the fish along with the seasoning mix
- A splatter screen is your friend when working with this much heat and oil in the pan