Cajun Blackened Fish Tacos (Printable Version)

Spicy blackened fish paired with crisp cabbage slaw and tangy crema wrapped in warm tortillas.

# What You'll Need:

→ Fish

01 - 1 lb white fish fillets (tilapia, snapper, or cod), skinless
02 - 1 tbsp olive oil
03 - 2 tbsp Cajun seasoning
04 - 1/2 tsp salt

→ Slaw

05 - 2 cups shredded red or green cabbage
06 - 1/2 cup shredded carrots
07 - 1/4 cup fresh cilantro, chopped
08 - 2 tbsp lime juice
09 - 1 tbsp mayonnaise
10 - Salt and pepper, to taste

→ Crema

11 - 1/2 cup sour cream
12 - 1 tbsp lime juice
13 - 1/2 tsp smoked paprika
14 - Pinch of salt

→ Tacos

15 - 8 small corn or flour tortillas
16 - Lime wedges, for serving

# Step-by-Step:

01 - Pat fish fillets dry with paper towels. Brush both sides with olive oil and rub with Cajun seasoning and salt until evenly coated.
02 - In a medium bowl, combine cabbage, carrots, cilantro, lime juice, mayonnaise, and a pinch of salt and pepper. Toss well and set aside.
03 - In a small bowl, whisk together sour cream, lime juice, smoked paprika, and a pinch of salt until smooth and combined.
04 - Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add fish fillets. Cook for 3–4 minutes per side, or until fish is blackened on the outside and opaque throughout. Transfer to a plate and gently flake into large pieces.
05 - Warm the tortillas in a dry skillet for 30 seconds per side or wrap in foil and heat in a low oven for a few minutes.
06 - Layer slaw and blackened fish into each tortilla. Drizzle with crema and serve with lime wedges.

# Expert Advice:

01 -
  • That gorgeous blackened crust gives way to incredibly tender, flaky fish inside
  • The cool tangy crema and crisp slaw cut through the heat perfectly
  • Everything comes together in under 30 minutes but tastes like a restaurant meal
02 -
  • Dont be afraid of the dark spots on the fish, thats where all the flavor lives
  • Let the pan get properly hot before adding fish or you wont get that signature crust
  • The slaw can sit for 30 minutes, it just gets better and more flavorful
03 -
  • Make double the slaw and use leftovers for sandwiches or salads the next day
  • If the spice is too intense, a little extra crema or sliced avocado helps tame it

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