Cajun Fish Tacos with Chipotle Sauce & Cabbage Slaw
Flaky Cajun-seasoned cod or halibut tucked into warm tortillas with a vibrant two-cabbage slaw, fresh avocado, and a smoky homemade chipotle sauce. Pan-fried or grilled — ready in under 30 minutes and packed with bold flavour.
Prep time
15 min
Cook time
12 min
Serves
Ingredients
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The Fish
- 1 lbcod or halibut fillets
- 1–2 tspolive oil (for spritzing)
- 2–3 tspCajun seasoning, generous, both sides
Cabbage Slaw
- 2 cupsgreen cabbage, shredded
- 1 cuppurple cabbage, shredded
- 1 cupcarrots, shredded
- ½ tbspolive oil
- juice of 1 lime
- to tastesalt and pepper
Chipotle Sauce
- ½ cupGreek yogurt or mayonnaise
- 1–2chipotle peppers in adobo, minced (adjust for heat)
- 1 tsplime juice
- ½ tspsmoked paprika
- pinchsalt
Taco Assembly
- 8 smallcorn tortillas or soft mini tortillas
- 1 cupdiced fresh tomatoes
- 1avocado, sliced
- handfulfresh cilantro, chopped
- to servelime wedges
Ingredients
The Fish
- 1 lbcod or halibut fillets
- 1–2 tspolive oil (for spritzing)
- 2–3 tspCajun seasoning, generous, both sides
Cabbage Slaw
- 2 cupsgreen cabbage, shredded
- 1 cuppurple cabbage, shredded
- 1 cupcarrots, shredded
- ½ tbspolive oil
- juice of 1 lime
- to tastesalt and pepper
Chipotle Sauce
- ½ cupGreek yogurt or mayonnaise
- 1–2chipotle peppers in adobo, minced (adjust for heat)
- 1 tsplime juice
- ½ tspsmoked paprika
- pinchsalt
Taco Assembly
- 8 smallcorn tortillas or soft mini tortillas
- 1 cupdiced fresh tomatoes
- 1avocado, sliced
- handfulfresh cilantro, chopped
- to servelime wedges
Instructions
Prep the Slaw & Sauce
- 1
In a large bowl, combine green cabbage, purple cabbage, and carrots. Drizzle with olive oil and lime juice; season with salt and pepper. Toss well and set aside.
- 2
In a small bowl, mix Greek yogurt (or mayo) with minced chipotle peppers, lime juice, smoked paprika, and salt. Set aside.
Cook the Fish
- 1
Pan-Fry: Lightly spritz fish fillets with olive oil; season generously with Cajun seasoning. Heat a non-stick skillet over medium-high heat. Cook fish 3–4 minutes per side until a golden crust forms and the fish flakes easily.
- 2
Grill: Preheat grill to medium-high. Brush fish with olive oil and season with Cajun spice. Grill 3–4 minutes per side until nicely charred and flaky.
Assemble & Serve
- 1
Warm tortillas in a dry skillet or microwave.
- 2
Place a bed of cabbage slaw on each tortilla. Top with a piece of fish. Drizzle with chipotle sauce. Add diced tomatoes, avocado slices, and fresh cilantro as desired.
- 3
Serve immediately with lime wedges on the side.
Melissa's Notes
Use cod for a lighter, flakier fish or halibut for a firmer texture. Adjust the chipotle sauce for mild or spicy heat. You can also grill the tortillas lightly for extra flavour.
Nutrition Information
Per taco — based on 8 tacos
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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