Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Blackened white fish fillets seasoned with bold Cajun spices, served in warm tortillas with a crunchy cilantro-lime slaw for a vibrant, flavorful taco experience. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (tilapia or cod), cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb, cut into 3-inch pieces white fish fillets (tilapia or cod)
2 tbsp cajun seasoning
2 tbsp olive oil
8 small corn tortillas
2 cups, thinly sliced green cabbage
1/4 cup, finely sliced red onion
1/4 cup, chopped cilantro leaves
2 tbsp lime juice
3 tbsp mayonnaise
1/2 tsp salt

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Instructions

Step 1: Toss 1 lb white fish fillets cut into 3-inch pieces with 2 tbsp Cajun seasoning until evenly coated.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes per side until blackened and cooked through, with a crispy crust.
Step 3: In a bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup finely sliced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, and 1/2 tsp salt. Toss well to create the slaw.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 5: Assemble tacos by layering blackened fish pieces and a generous scoop of cilantro-lime slaw on each tortilla before serving.