Cajun Blackened Fish Tacos (Printable)
Smoky Cajun fish fillets with crisp slaw and lime crema in warm tortillas deliver bold flavors.
# 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
# How-To Steps:
01 - Pat the 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 to make the crema.
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 or wrap in foil and heat in a low oven for a few minutes.
06 - To assemble, layer slaw and blackened fish into each tortilla. Drizzle with crema and serve with lime wedges.
# Expert Tips:
01 -
- The Cajun crust creates this incredible smoky crunch that balances the cool tangy slaw perfectly
- These come together in under 30 minutes but taste like something from a beachside shack
02 -
- Overcrowding the pan lowers the temperature and you will steam instead of sear, work in batches
- Let the fish rest for two minutes after cooking, it holds together better when you flake it
03 -
- Pat your fish absolutely dry, moisture is the enemy of a proper blackened crust
- Let your Cajun seasoning come to room temperature if it has been stored in the fridge, it sticks better