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- 1 lb firm white fish fillets (tilapia or snapper) - 2 tablespoons Cajun spice blend - 1 tablespoon olive oil - 1 cup shredded cabbage (choose green or purple for color) - 1 ripe avocado, sliced - 1/2 cup diced tomatoes - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Salt and pepper to taste Cajun Blackened Fish Tacos start with firm white fish. Tilapia or snapper works best. The texture holds up well. I love using fresh fish for this dish. The Cajun spice blend gives it a bold flavor. You can buy it or make your own. Olive oil helps the fish cook nicely and prevents sticking. For toppings, I recommend shredded cabbage. It adds crunch and color. Avocado brings a creamy touch. Diced tomatoes add freshness. Fresh cilantro gives a burst of flavor. Lime wedges are a must. A squeeze of lime brightens every bite. Don’t forget salt and pepper. They enhance all the flavors in the dish. Use them to season the fish before cooking. These ingredients create a tasty and satisfying meal. {{ingredient_image_2}} Start by drying the fish fillets with a paper towel. This step helps the Cajun spice stick better. Sprinkle the Cajun spice blend on both sides. Press it into the fish gently. Add a little salt and pepper for extra flavor. Next, heat a large skillet over medium-high heat. Pour in the olive oil and let it get hot. You’ll know it’s ready when the oil shimmers. Carefully place the seasoned fish in the hot skillet. Cook for about 3-4 minutes on one side. Then, flip the fish and cook for another 3-4 minutes. You want the fish to look opaque and have a nice dark crust. While the fish cooks, it’s time to warm the corn tortillas. You can do this in a dry skillet over medium heat. Flip them for about 30 seconds until they are soft. Another method is to wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. Once the fish is done, remove it from the skillet. Use a fork to flake the fish into large pieces. To build the tacos, take a warm tortilla. Add a layer of shredded cabbage first. Next, pile on the flaked fish. Top it with slices of avocado and diced tomatoes for color and flavor. Finish your tacos by adding a sprinkle of fresh cilantro on top. Serve with lime wedges on the side. Squeeze the lime over the tacos to add a zesty kick. Enjoy these flavorful tacos with friends or family! To make the best Cajun blackened fish, you need even seasoning. Sprinkle the Cajun spice blend on both sides. Press it in lightly to help it stick. This way, every bite bursts with flavor. Cooking time is key too. Thicker fillets need more time. For thin ones, cook them just a few minutes. Always check that the fish is opaque and has a nice crust. Warming your tortillas right makes a big difference. You can heat them in a dry skillet. Flip them for about 30 seconds on each side. This keeps them soft and tasty. You might also wrap them in foil. Place them in a warm oven for about 10 minutes. Both ways work well. Corn tortillas are best for these tacos. They add a nice flavor that pairs well with the fish. For extra flavor, try adding toppings. Some great options are pico de gallo or a spicy crema. You can also add jalapeños for heat or pickled onions for tang. Serving your tacos with sides can make the meal even better. Rice or black beans add heartiness. A fresh salad can add crunch and color. Enjoy these flavors together for a complete meal! Pro Tips Choose the Right Fish: Opt for firm white fish like tilapia or snapper for the best texture and flavor in your tacos. Control the Heat: Adjust the cooking time based on the thickness of your fish fillets to avoid overcooking and ensure a moist result. Customize Your Toppings: Feel free to add additional toppings like jalapeños, sour cream, or a chipotle sauce for an extra flavor boost. Perfectly Warm Tortillas: Warming your tortillas properly ensures they remain pliable and enhances their flavor, making for a better taco experience. {{image_4}} You can switch up the fish in these tacos for a new taste. Here are some great options: - Salmon: Rich and flavorful, salmon adds a nice twist. - Mahi-Mahi: This fish is firm and holds up well. - Cod: A mild fish that absorbs flavors nicely. If you want a vegetarian option, try using: - Grilled portobello mushrooms: They have a meaty texture. - Tofu: Firm tofu works great when seasoned and cooked well. You can change the heat of the Cajun spices to fit your taste. Here’s how: - To reduce heat: Use less Cajun spice blend. Or, add a bit of sugar to balance the flavors. - For more heat: Add cayenne pepper or use a spicier Cajun blend. Start with a small amount and taste as you go. You can always add more! You don’t have to stick to tortillas. Here are some fun ideas: - Lettuce wraps: Use large lettuce leaves for a fresh, low-carb twist. - Bowl-style: Serve the fish and toppings over rice or quinoa. This makes a hearty meal. These variations keep things exciting and let you enjoy Cajun blackened fish tacos in new ways! To keep your Cajun blackened fish tacos fresh, store them properly. First, let the tacos cool down. Place the fish, tortillas, and toppings in separate containers. This prevents sogginess. Use airtight containers for best results. The fish will stay fresh for up to three days in the fridge. The tortillas can last for about a week if stored tightly. Toppings like avocado may brown, so use them quickly. When it's time to enjoy the leftovers, reheat the fish and tortillas safely. For the fish, use a skillet on low heat. This keeps the fish moist. Heat it for about three to five minutes, flipping halfway through. For tortillas, warm them in a dry skillet. Heat each side for about 30 seconds. This makes them soft again. Avoid using a microwave, as it can make them tough. If you want to save some tacos for later, freezing is a great choice. You can freeze the fish and tortillas separately. Wrap the fish in plastic wrap, then place it in a freezer bag. Use it within two months for the best taste. For tortillas, stack them with parchment paper in between. Place them in a freezer bag. When you're ready, let them thaw in the fridge before reheating. Cajun seasoning is a mix of bold flavors. It usually has: - Paprika - Cayenne pepper - Garlic powder - Onion powder - Oregano - Thyme - Black pepper - Salt This blend gives your fish a spicy, smoky kick. To check if the fish is done, look for these signs: - The fish should be opaque. - It should flake easily with a fork. - Cooked fish should feel firm. If you see these signs, your fish is perfect for tacos! Yes, you can prep the tacos in advance. Here’s how: - Cook the fish and store it in the fridge. - Chop the veggies and keep them separate. - Warm the tortillas right before serving. This way, you save time and enjoy fresh tacos! Fish tacos taste great with various sides. Try these: - Mexican rice - Black beans - Grilled corn - Fresh salsa - A cold beer or lime soda These options will enhance your taco experience! These Cajun fish tacos are easy and fun to make. We covered key ingredients like fish, spices, and fresh toppings. I shared step-by-step instructions that simplify preparation and cooking. You can adjust flavors with tips for seasoning and choose different fish. There's guidance on storing and reheating leftovers too. Enjoy these tacos with friends or family. They fit many tastes and are a great meal option. Embrace your creativity and make these fish tacos your own!

Cajun Blackened Fish Tacos

Delicious tacos featuring blackened fish with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb firm white fish fillets (such as tilapia or snapper)
  • 2 tablespoons Cajun spice blend
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 ripe avocado, sliced
  • 0.5 cup diced tomatoes
  • 0.25 cup fresh cilantro, chopped
  • 1 lime cut into wedges
  • to taste salt and pepper

Instructions
 

  • Begin by patting the fish fillets dry with a paper towel to remove excess moisture. Evenly sprinkle the Cajun spice blend across both sides of the fillets, gently pressing it into the fish to ensure it sticks. Lightly season with salt and pepper to enhance flavor.
  • Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until it shimmers, indicating it's hot enough for cooking.
  • Carefully place the seasoned fish fillets in the hot skillet. Sear the fish for about 3-4 minutes on one side, then flip it and continue to cook for an additional 3-4 minutes. The fish should turn opaque and develop a dark, slightly charred crust. Adjust cooking time based on the thickness of your fillets to ensure they are fully cooked.
  • While the fish is cooking, warm the corn tortillas by placing them in a dry skillet over medium heat, flipping for about 30 seconds on each side until they are soft and pliable. Alternatively, wrap them in foil and place in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Once the fish is cooked, remove it from the skillet and flake it into large, bite-sized chunks using a fork. To assemble the tacos, take each warmed tortilla and generously pile on the shredded cabbage as the base layer. Next, add the flaked fish, followed by slices of avocado and a scattering of diced tomatoes on top.
  • Finish off your tacos with a sprinkle of freshly chopped cilantro for a burst of flavor. Serve with lime wedges on the side, perfect for squeezing over the tacos to enhance every delicious bite.

Notes

Arrange the tacos on a colorful platter and garnish with lime wedges and extra cilantro for a vibrant display. Add a small bowl of hot sauce for those who enjoy a spicy kick!
Keyword blackened fish, Cajun cuisine, fish tacos