Cajun Blackened Fish Tacos (Printable)

Smoky Cajun fish with crisp slaw and tangy crema in warm tortillas for a bright Southern taste.

# What You 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 Make It:

01 - Pat the fish fillets completely dry with paper towels. Brush both sides generously with olive oil, then rub evenly with Cajun seasoning and salt until fully coated.
02 - In a medium bowl, combine shredded cabbage, carrots, cilantro, lime juice, mayonnaise, salt, and pepper. Toss thoroughly until vegetables are evenly coated and set aside to marinate.
03 - In a small bowl, whisk together sour cream, lime juice, smoked paprika, and salt until smooth and fully combined. Refrigerate until ready to serve.
04 - Heat a large skillet or cast-iron pan over medium-high heat until smoking hot. Add seasoned fish fillets and cook for 3–4 minutes per side until deeply blackened and crusty on the outside, opaque and flaky throughout. Transfer to a plate and break into large chunks.
05 - Heat tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred, or wrap in foil and warm in a 300°F oven for 5 minutes.
06 - Layer warm tortillas with a generous portion of slaw and blackened fish pieces. Drizzle with crema and serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The spice crust creates this incredible caramelized exterior that keeps the fish ridiculously moist inside
  • Everything comes together in under thirty minutes but tastes like you spent all day planning it
  • The cool tangy crema balances the heat perfectly so every bite is just right
02 -
  • Hot oil and spice rubs create smoke so turn on your exhaust fan and open a window before you start searing
  • Dont move the fish around once it hits the pan, that blackened crust needs uninterrupted contact with the heat
  • Let the fish rest for a couple minutes after cooking so it holds together when you flake it
03 -
  • Cast-iron skillets create the best blackened crust, but any heavy-bottomed pan works beautifully
  • Double the crema recipe and keep it in your fridge for an instant dip for vegetables or chips
  • Extra Cajun seasoning stored in an airtight container will last for months and works on everything from chicken to roasted potatoes

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