Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw
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 ready in about 25 minutes pairs cajun seasoning, olive oil, small corn tortillas 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.
Can I substitute ingredients in Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cajun-Spiced Blackened Fish Tacos with Cilantro-Lime Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
