Cajun Blackened Fish Tacos Slaw (Print Version)

Spiced fish with creamy avocado slaw tucked in warm tortillas for a fresh, satisfying main dish.

# What You'll Need:

→ Fish & Marinade

01 - 1 lb white fish fillets (e.g., tilapia, cod, or snapper)
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Avocado Slaw

08 - 2 cups shredded green cabbage
09 - 1 cup shredded purple cabbage
10 - 1 medium carrot, grated
11 - 1 ripe avocado, diced
12 - 1/4 cup plain Greek yogurt or sour cream
13 - 2 tablespoons lime juice
14 - 2 tablespoons chopped fresh cilantro
15 - 1 tablespoon honey or agave syrup
16 - Salt and pepper to taste

→ Assembly

17 - 8 small corn or flour tortillas
18 - Lime wedges, for serving
19 - Extra chopped cilantro, for garnish

# How to Make It:

01 - Pat the fish fillets thoroughly dry and cut them into uniform 2-inch wide strips. In a shallow dish, combine the fish strips with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, tossing gently to ensure an even coating. Allow the fish to marinate while you prepare the avocado slaw.
02 - In a large mixing bowl, combine the shredded green and purple cabbages, grated carrot, diced avocado, your choice of plain Greek yogurt or sour cream, lime juice, chopped fresh cilantro, honey or agave syrup, and salt and pepper to taste. Gently toss all ingredients until thoroughly incorporated. Cover the bowl and refrigerate until serving.
03 - Heat a large nonstick skillet or cast-iron pan over medium-high heat. Once the pan is sufficiently hot, carefully add the marinated fish strips in a single layer, ensuring not to overcrowd the pan. Cook for approximately 2 to 3 minutes per side, or until the fish develops a deep, blackened crust and is cooked through. Remove the fish from the skillet and transfer to a plate, covering loosely to retain warmth.
04 - Warm the tortillas according to package directions. Place a portion of the blackened fish strips into each warmed tortilla. Top generously with the prepared avocado slaw. Garnish with additional chopped cilantro and serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • Uses fresh and accessible ingredients found in most markets
  • Naturally pescatarian and easy to adapt for dairy or gluten-free diets
  • Full of vibrant flavors and textures with a creamy and crunchy slaw contrast
  • Ready in about half an hour for weeknight or weekend cooking
02 -
  • Loaded with protein and lower in fat than fried options
  • Packs plenty of fiber and vitamins from fresh vegetables
  • Meal prep friendly slaw can be made hours in advance
03 -
  • Letting the fish dry before seasoning ensures a crisp blackened crust
  • Use a hot pan and avoid moving the fish around too much as it cooks for best caramelization
  • If you are serving a crowd keep fish warm in a low oven while you finish batches and assemble tacos at the last second for freshest flavors

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