Cajun Blackened Fish Tacos (Printable)

Tender blackened fish with smoky spice, crisp slaw, and refreshing crema in warm tortillas.

# 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:

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 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 - Layer slaw and blackened fish into each tortilla. Drizzle with crema and serve with lime wedges.

# Expert Advice:

01 -
  • The spice blend creates a gorgeous dark crust that locks in moisture while adding incredible depth
  • Everything comes together in under 30 minutes but tastes like you spent all day cooking
  • The cool tangy crema balances the heat perfectly so every bite feels complete
02 -
  • Work in batches if your skillet is crowded because overcrowding drops the pan temperature and you will steam instead of sear
  • Let the fish rest for a couple minutes after cooking so it firms up slightly and flakes neatly rather than falling apart completely
  • The blackening process produces significant smoke so open windows or turn on your ventilation before you start heating the pan
03 -
  • Make your own Cajun seasoning with paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt to control the heat level
  • Butter instead of olive oil creates an even richer blackening effect but watch it carefully to prevent burning

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