Cajun Blackened Fish Tacos (Print)
Spicy Cajun blackened fish paired with crisp slaw and creamy sauce inside warm tortillas.
# Ingredient List:
→ For the Blackened Fish
01 - 1 lb white fish fillets (tilapia, cod, or snapper)
02 - 1 ½ tbsp Cajun seasoning
03 - 1 tsp smoked paprika
04 - ½ tsp salt
05 - ½ tsp black pepper
06 - 2 tbsp olive oil
→ For the Slaw
07 - 2 cups shredded green cabbage
08 - ½ cup shredded red cabbage
09 - ¼ cup shredded carrot
10 - 2 tbsp chopped fresh cilantro
11 - 2 tbsp lime juice
12 - 1 tbsp olive oil
13 - ¼ tsp salt
→ For the Creamy Sauce
14 - ⅓ cup mayonnaise
15 - 2 tbsp plain Greek yogurt (or sour cream)
16 - 1 tbsp lime juice
17 - 1 tsp hot sauce (optional)
18 - ½ tsp 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 Steps:
01 - Pat the fish fillets dry with paper towels and brush both sides with olive oil. Combine Cajun seasoning, smoked paprika, salt, and black pepper in a small bowl. Rub the spice mixture evenly over both sides of each fillet, pressing gently to adhere.
02 - Heat a large cast iron skillet over medium-high heat until hot. Add seasoned fish fillets and sear for 2–3 minutes per side until a dark crust forms and fish is cooked through. Remove from pan and let rest for 1 minute, then break into large chunks.
03 - Combine shredded green and red cabbage, carrot, and cilantro in a medium bowl. Drizzle with lime juice and olive oil, then sprinkle with salt. Toss well to coat evenly. Set aside to marinate while assembling other components.
04 - Whisk together mayonnaise, Greek yogurt, lime juice, hot sauce, garlic powder, and a pinch of salt in a small bowl until smooth and fully combined. Adjust seasoning to taste.
05 - Warm tortillas in a dry skillet or microwave. Layer a generous portion of slaw onto each tortilla, top with chunks of blackened fish, and drizzle with creamy sauce. Garnish with fresh cilantro leaves and sliced jalapeños if desired. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The contrast between the spicy, crusty fish and cool, crisp slaw hits every texture craving in one bite
- Everything comes together in 30 minutes but tastes like you spent all day planning it
02 -
- Cast iron is non-negotiable for true blackened results because other pans cannot get hot enough to create the crust
- Let the fish rest for a minute after cooking so the juices redistribute instead of running onto your tortillas
03 -
- Turn on your exhaust fan before searing because the spice blend creates significant smoke when it hits high heat
- Use corn tortillas for naturally gluten-free tacos that also taste more authentic