Blackened Cajun Fish Tacos

$For this recipe, I use 1 pound of white fish fillets. Tilapia or mahi-mahi works great. The fish needs Cajun seasoning for flavor. You will need 2 tablespoons to coat each side well. Use salt and pepper to taste. Fresh produce brings life to the tacos. You will need: - 1 cup shredded cabbage - 1 ripe avocado, sliced - ½ cup diced tomatoes - ¼ cup fresh cilantro, chopped - 1 lime, cut into wedges These bright ingredients make the dish colorful and fresh. They add crunch, creaminess, and zest. I like to use 8 small corn tortillas. They hold the fillings well. You'll also need 2 tablespoons of olive oil for cooking. This oil helps create a nice sear on the fish. These ingredients come together to create tasty Blackened Cajun Fish Tacos. They are simple yet full of flavor. {{ingredient_image_1}} First, start with one pound of white fish fillets. I prefer tilapia or mahi-mahi for this dish. Pat the fish dry with paper towels. This step is key. It removes extra moisture and helps the fish sear better. Next, sprinkle two tablespoons of Cajun seasoning on both sides of the fillets. Make sure they are fully coated. Let the fish marinate for about ten minutes. This lets the flavors soak in. Heat a cast-iron skillet or large frying pan over medium-high heat. Add two tablespoons of olive oil when the skillet is hot. The oil should shimmer but not smoke. Carefully place the seasoned fish fillets in the pan. Cook for three to four minutes on each side. The fish should look charred and flake easily with a fork. Once done, remove the fish from the skillet and let it rest for a minute. Flake the fish into bite-sized pieces. Warm eight small corn tortillas in a separate pan over low heat. Heat them for one to two minutes on each side. This makes them soft and easy to fold. Now, take a tortilla and add a generous amount of shredded cabbage. Follow this with a portion of the flaked fish. Next, top it off with sliced avocado and diced tomatoes. Finish with a sprinkle of fresh cilantro. Serve the tacos with lime wedges on the side. Squeeze some lime juice over the tacos for extra flavor. Enjoy every bite! To get that nice char on your fish, start with dry fillets. Pat them with paper towels to remove moisture. Next, season both sides well with Cajun spice. Heat your pan until it’s hot, then add olive oil. Place the fish in the pan and don’t touch it for 3-4 minutes. This helps create that beautiful crust. Flip it gently and cook the other side. The fish should be flaky and golden with a bit of blackened color. Warming your tortillas is easy and important for great tacos. Use a separate pan over low heat. Place each tortilla in the pan for about 1-2 minutes. Flip them over to warm both sides. This makes them soft and easy to fold. You can also wrap them in a clean kitchen towel to keep them warm until you’re ready to serve. Toppings can really elevate your tacos. I love adding shredded cabbage for crunch. Sliced avocado adds creaminess, and diced tomatoes bring freshness. Fresh cilantro gives a burst of flavor. Don’t forget lime wedges! Squeezing lime juice over the tacos adds a bright taste that ties everything together. Mix and match your toppings to find what you love best! Pro Tips Pat the Fish Dry: Ensuring the fish is dry before seasoning helps achieve a better sear and prevents it from steaming in the pan. Let it Marinate: Allowing the fish to marinate in Cajun seasoning for at least 10 minutes enhances the flavor and allows the spices to penetrate the fish. Use High Heat: Cooking the fish on medium-high heat creates a beautiful char while keeping the inside flaky and moist. Warm Tortillas Properly: Warming tortillas over low heat makes them soft and pliable, preventing them from cracking when filled. {{image_2}} You can use different fish for your tacos. Tilapia and mahi-mahi are great choices. Try using snapper or cod for a unique taste. If you prefer a firmer fish, go for swordfish or tuna. Each fish brings its own flavor and texture. Just make sure to season them well. This keeps the tacos flavorful and fun! If you want more heat, add extra Cajun seasoning. You can also mix in some diced jalapeños for a kick. For a vegetarian option, replace the fish with grilled veggies. Bell peppers, zucchini, and mushrooms work well. Roast them to bring out their sweetness. You can also use black beans or chickpeas for protein. These options keep your tacos tasty and satisfying. Corn tortillas are classic for these tacos. They have a nice flavor and texture. But you can switch it up! Flour tortillas are soft and great for holding fillings. Try lettuce wraps for a low-carb option. They add a fresh crunch without the carbs. Consider serving the fish over rice bowls for a fun twist! Each choice adds a different vibe to your meal. Store leftover fish tacos in an airtight container. Place them in the fridge. They stay fresh for up to two days. Keep the fish separate from the tortillas and toppings. This keeps everything from getting soggy. If you have extra toppings, store them in small containers. To reheat, use a skillet for best results. Heat it on medium and add the fish. Cook for a few minutes until hot. For tortillas, wrap them in foil and warm in the oven. This keeps them soft. You can also microwave them, but they may get chewy. You can freeze the fish, but not the whole tacos. Place cooked fish in a freezer bag. Remove as much air as you can. Freeze for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in a skillet before serving. The best fish for tacos is white fish. I suggest using tilapia or mahi-mahi. Both have a mild taste and cook well. They hold up nicely with the bold flavors of Cajun seasoning. Other options include snapper or cod, but tilapia and mahi-mahi are my favorites. Yes, you can make these tacos gluten-free. Use corn tortillas, which are naturally gluten-free. Check the label to ensure there are no added gluten ingredients. You can also use lettuce wraps instead of tortillas for a lighter option. To adjust the spiciness, you can add or remove seasoning. If you want more heat, add cayenne pepper. For less spice, use less Cajun seasoning. You can also balance the heat with toppings like avocado or sour cream. These will cool down the flavors. Yes, you can use frozen fish for this recipe. Just thaw the fish completely before cooking. Pat it dry with paper towels to remove moisture. This helps in getting a better sear and flavor. Follow the same cooking instructions for best results. You learned how to make tasty fish tacos from scratch. Choosing the right fish and fresh ingredients is key. Follow the steps to cook and assemble your tacos perfectly. Use my tips for great flavor and char. Explore fun variations and learn how to store leftovers. With these tools, you can whip up a delicious meal anytime. Enjoy your cooking journey and make these tacos your own!$

Blackened Cajun Fish Tacos

Delicious tacos filled with blackened fish, fresh vegetables, and a burst of lime.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 300 kcal

Ingredients

1 lb white fish fillets (such as tilapia or mahi-mahi)
2 tablespoons Cajun seasoning
2 tablespoons 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

Start by patting the fish fillets dry using paper towels to remove excess moisture, which helps in achieving a better sear.
Sprinkle the Cajun seasoning liberally over both sides of the fish fillets, ensuring they are well coated. Allow them to marinate for about 10 minutes.
Heat a cast-iron skillet or large frying pan over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes per side, or until the fish is cooked through and has a nice charred appearance. The fish should flake easily with a fork.
While the fish is cooking, warm the corn tortillas in a separate pan over low heat for about 1-2 minutes on each side until soft and pliable.
Once the fish is cooked, remove it from the skillet and let it rest for a minute before flaking it into bite-sized pieces with a fork.
To assemble the tacos, place a generous amount of shredded cabbage on each warmed tortilla, followed by a portion of the flaked fish.
Top the fish with sliced avocado and diced tomatoes, and sprinkle with fresh cilantro.
Serve the tacos with lime wedges on the side for a burst of citrus flavor. Squeeze the lime juice over the tacos before enjoying.

Notes

For extra flavor, let the fish marinate longer if time allows.

Keyword blackened, Cajun, fish, seafood, tacos