Cajun-Spiced Blackened Fish Tacos with Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Blackened white fish fillets seasoned with bold Cajun spices, served in warm tortillas with a tangy lime cabbage slaw for a fresh taco twist. This latin american-inspired seafood ready in about 25 minutes pairs Cajun seasoning, olive oil, green cabbage 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 pound white fish fillets dry and rub evenly with 2 tablespoons Cajun seasoning.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side until blackened and cooked through, with a slightly crispy exterior.
  3. Step 3: While the fish cooks, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 2 tablespoons fresh lime juice, 2 tablespoons mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Toss well to make the lime slaw.
  4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Break the cooked fish into chunks and divide evenly among the tortillas. Top with the lime slaw and sprinkle 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Cajun-Spiced Blackened Fish Tacos with 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 Lime Slaw?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cajun-Spiced Blackened Fish Tacos with 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 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 Lime Slaw?

Latin American 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.

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