Cajun Cod Tacos

Flaky, Cajun-spiced Cod tucked into warm tortillas and topped with creamy lime slaw, fresh avocado, and optional cotija for a bright, smoky taco with a cool crunch.

These Cajun-style fish tacos combine tender, flaky Cod seasoned with smoky spices and fresh lime for a bold, savory bite. Wrapped in warm tortillas and topped with a crisp cabbage slaw tossed in a creamy, tangy lime dressing, they’re finished with sliced avocado, fresh cilantro, and optional cotija cheese for a balance of heat, freshness, and crunch.

Servings

2

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

For the Cod
1 lb cod fillets, cut into taco-sized chunks
1 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime

For the Slaw
3 cups shredded cabbage (green or purple, or both)
2 tbsp chopped cilantro
2 green onions, thinly sliced

Slaw Dressing
¼ cup Greek yogurt (or sour cream)
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp honey
½ tsp cumin
Pinch salt

For Serving
6 small flour tortillas
1 avocado, sliced
Fresh lime wedges
Extra cilantro
Crumbled cotija cheese (optional)
Hot sauce (optional)

Season the Cod

  • Pat the 1 pound cod fillets dry and cut into chunks.
  • In a bowl, toss with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and the juice of ½ lime.
  • Let sit for 10 minutes while you prep the slaw.

Make the Slaw

  • In a large bowl, combine 3 cups shredded cabbage, 1 cup shredded carrots, 2 tablespoons chopped cilantro, and 2 sliced green onions.
  • In a smaller bowl, whisk together ¼ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon honey, ½ teaspoon cumin, and a pinch of salt.
  • Pour over the cabbage mixture and toss until coated.

Cook the Cod

  • Heat a large skillet over medium-high heat.
  • Add the seasoned cod and cook for 3–4 minutes per side, until the fish flakes easily and has a lightly blackened crust. Be careful not to overcook.

Warm the Tortillas

  • Heat the 8 flour tortillas in a dry skillet for about 20–30 seconds per side or char them lightly over a gas flame.

Assemble the Tacos

  • Fill each tortilla with a few pieces of Cajun cod, top with creamy slaw, sliced avocado, extra cilantro, and cotija cheese if using. Finish with a squeeze of lime and hot sauce.

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