Cajun Blackened Fish Tacos (Printer-friendly)
Spiced fish fillets paired with fresh slaw and creamy lime crema 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
# How-To Guide:
01 - Pat fish fillets completely dry with paper towels. Brush both sides with olive oil, then rub with Cajun seasoning and salt until evenly coated on all surfaces.
02 - In a medium bowl, combine shredded cabbage, carrots, chopped cilantro, lime juice, and mayonnaise. Season with salt and pepper, toss thoroughly to combine, and set aside to let flavors meld.
03 - In a small bowl, whisk together sour cream, lime juice, smoked paprika, and a pinch of salt until smooth and well incorporated. Refrigerate until ready to serve.
04 - Heat a large skillet or cast-iron pan over medium-high heat until hot. Add seasoned fish fillets and cook for 3 to 4 minutes per side until blackened on the exterior and opaque throughout. Transfer to a plate and gently flake into large chunks.
05 - Warm tortillas in a dry skillet for 30 seconds per side or wrap in foil and heat in a 300°F oven for 5 to 7 minutes until pliable and warm.
06 - Layer a generous portion of slaw and blackened fish pieces into each warm tortilla. Drizzle with crema and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The contrast between the hot, smoky fish and cool, tangy slaw hits every craving at once
- These come together in 30 minutes but taste like they came from a beachside taco stand
02 -
- Do not be afraid of the dark spots on the fish, that blackened crust is where all the flavor lives
- Let the fish rest for a couple minutes after cooking so it does not fall apart completely when you flake it
03 -
- Use a splatter screen if you have one because that hot oil will pop and sizzle
- Invest in a fish spatula, it makes flipping delicate fillets so much easier