Cajun Spiced Fish Tacos with Lime Slaw

By Jenna Brooks · Published October 19, 2026 · 2 Comments

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Flaky white fish rubbed with a homemade Cajun spice, seared in one skillet and piled into warm tortillas with a crunchy lime slaw.

Taco night is a sacred tradition in our house, and fish tacos are how I sneak seafood onto the menu without a single eye roll. The Cajun spice is smoky with just a little heat, the slaw is bright and crunchy, and the whole thing comes together in one skillet while the tortillas warm in the oven.

I keep a bag of frozen cod fillets in the freezer for exactly this kind of night. Thaw them in a bowl of cold water while you make the slaw, and you're in business. My middle kid, Owen, likes his with just fish and cheese. Lucy, my youngest, only eats the tortilla. We are working on it.

Why you'll love these fish tacos

• Homemade Cajun spice from six pantry spices.
• One skillet for the fish, one bowl for the slaw.
• Build-your-own means everybody eats.

Ingredient notes

White fish

Cod, tilapia, mahi-mahi or haddock. Frozen fillets are perfect, just thaw and pat them very dry.

Cajun spice

Paprika, garlic powder, onion powder, oregano, thyme and a pinch of cayenne. Use a store-bought blend if you like, and skip the extra salt.

Slaw

A bag of coleslaw mix saves so much time. Toss it with lime juice, a little honey and salt.

See the recipe card below for the full ingredient amounts.

How to know when the fish is done

Fish cooks fast, so stay close to the stove. After about 3 minutes a side, cut into the thickest fillet with a fork. It should be opaque all the way through and flake apart easily. If the center still looks glassy, give it another minute.

More taco night ideas

Meatless

Chickpea Fajitas

★★★★★ 42 min

Meatless

Falafel Pita Sandwich with Tahini Sauce

★★★★★ 36 min

Seafood

Jamaican Curry Shrimp

★★★★★ 26 min

Cajun spiced fish tacos

★★★★★ 4.7 from 156 votes

Cajun spiced fish tacos with a quick lime slaw and creamy sauce. Flaky white fish seared in one skillet, ready in 33 minutes.

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Prep Time

18 mins

Cook Time

15 mins

Total Time

33 mins

Servings

5

Course

Dinner

Cuisine

American

Author

Jenna Brooks

Ingredients

Fish

• 2 lb cod or other firm white fish fillets
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne (optional)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil

Slaw and sauce

• 1 (14 oz) bag coleslaw mix
• 2 limes, juiced, plus wedges for serving
• 1 teaspoon honey
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon hot sauce

To serve

• 15 small flour or corn tortillas
• Sliced avocado and cilantro (optional)

Instructions

1. Heat the oven to 300°F. Wrap the tortillas in foil and warm them in the oven while you cook.
2. Toss the coleslaw mix with half the lime juice, the honey and a pinch of salt. In a small bowl, stir together the sour cream, mayonnaise, hot sauce and remaining lime juice.
3. Mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne and salt. Pat the fish very dry and rub the spice mix all over.
4. Heat the oil in a large skillet over medium-high. Cook the fish 3 to 4 minutes per side, until it is opaque all the way through and flakes easily when you cut into the thickest piece.
5. Break the fish into chunks and serve in warm tortillas with slaw, sauce, avocado, cilantro and lime wedges.

Notes

• To thaw frozen fish quickly, seal it in a zip-top bag and submerge in cold water for 20 to 30 minutes.
• The sauce keeps for 4 days in the fridge.

Nutrition

398 kcal per serving (estimate). Nutrition is calculated automatically and is only an estimate.