Cajun Spiced Fish Tacos Slaw (Printable)

Pan-seared Cajun white fish paired with a crisp, tangy cabbage slaw in warm tortillas.

# What You'll Need:

→ For the Cajun Fish

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→ For the Slaw

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→ For Assembly

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# How To Make It:

01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper in a separate small bowl. Pour dressing over vegetables and toss to coat. Refrigerate until needed.

02 - Pat fish fillets dry and cut into taco-sized strips. Mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub spice blend onto fish, drizzle with olive oil and lime juice, coating evenly.

03 - Heat a non-stick skillet over medium-high heat. Add fish strips and cook for 2-3 minutes per side until cooked through and lightly charred. Remove from heat.

04 - Place a portion of slaw on each warmed tortilla. Top with pieces of Cajun-spiced fish. Garnish with extra cilantro and a squeeze of lime juice.

05 - Serve immediately with lime wedges on the side.

# Expert Hints:

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The slaw stays crisp and tangy for days, so you can prep it ahead and assemble tacos in minutes
Cajun seasoning on fish is a revelation, the gentle heat and smokiness pairing perfectly with the cooling crunch of fresh vegetables

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Overcrowding the pan will cause the fish to steam instead of sear, so cook in batches if necessary
Letting the slaw sit for at least 15 minutes allows the flavors to develop and the cabbage to soften slightly

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Dry the fish thoroughly before seasoning, this helps achieve a better sear
Warm your tortillas over an open flame for charred spots and extra flavor

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