Cajun White Fish Tacos with Avocado, Pico de Gallo, and Lime Jallapeño Sauce

Need a dinner that is quick-ish but is still a meal people remember?  Cajun white fish tacos can be a great choice, especially with a little prep beforehand. The fish cooks quickly, the cabbage adds a little crunch, the avocado softens the heat, and the lime-jalapeño sauce ties it all together. You’ll get a light crust on the fish, crunch from the toppings, and just enough sharpness from the pickled cabbage to keep every taco from tasting heavy.

This recipe works with grouper, snapper, mahi, or trigger fish, so it is a good one to keep around whether you buy fish from the market or cook what came home in the cooler. The toppings can be made ahead, which means the only last minute work is cooking the fish and warming the tortillas.

Why these fish tacos work

A lot of fish tacos fall apart in one of two ways: the fish is bland, or the toppings bury it. That is not the problem here.

The Cajun style marinade gives the fillets salt, heat, citrus, and garlic while firming the fish a bit. The pico de gallo brings a fresh bite. The pickled red cabbage adds acid and crunch. The avocado cools things down. The cheddar adds a little richness, and the sauce brings heat with a creamy finish.

The balance is what makes these worth repeating.

Best fish for Cajun fish tacos

Use a firm white fish that can handle high heat and still flake into big pieces. Good choices include:

• snapper
• grouper
• mahi
• trigger fish

Small chunks of fish cook fast, so keep a close eye on them.

Ingredients

For the Cajun-style seasoning

• 1 tablespoon salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 3 tablespoons paprika
• 2 tablespoons cayenne pepper
• 2 tablespoons black pepper
• ½ teaspoon white pepper

For the fish

• 1 to 2 pounds white fish fillets
• 1 tablespoon Cajun-style seasoning
• ¼ cup olive oil
• juice of 1 lemon
• 3 tablespoons white wine
• 1 tablespoon roasted garlic paste

For the avocado topping

• 2 avocados
• juice of 1 lime
• salt, to taste
• black pepper, to taste

For the pico de gallo

• 1 cup diced tomatoes
• ¼ cup diced red onion
• 1 serrano pepper, finely chopped, or 1 jalapeño
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• salt, to taste

For the pickled red cabbage

• 3 to 4 cups shredded red cabbage
• equal parts white vinegar and water, enough to cover the cabbage
• ½ teaspoon sugar
• pinch of salt

For the lime jalapeño sauce

• ½ cup plain Greek yogurt
• ½ cup mayonnaise
• juice of 1 lime
• 1 jalapeño, finely minced
• 1 teaspoon minced capers
• 1 teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon dried dill

For serving

• 10 to 12 corn tortillas
• shredded cheddar cheese
• lime wedges, optional

How to make Cajun white fish tacos

1. Mix the seasoning

Stir the salt, garlic powder, onion powder, paprika, cayenne, black pepper, and white pepper together in a small jar or bowl. This makes more than you need for one batch, so save the extra for shrimp, fries, or grilled chicken.

2. Marinate the fish

Pat the fillets dry. Cut the fish into small chunks, about ½ inch. Mix together 1 tablespoon of the Cajun seasoning, olive oil, lemon juice, white wine, and roasted garlic paste. Mix in the fish chunks, stir well, cover, and refrigerate for at least 20 minutes and up to 2 hours.

3. For the avocado

Dice the avocados and mix with lime juice, salt, and black pepper. Press wrap or parchment against the surface and chill until you need it.

4. Stir together the pico de gallo

Mix the tomatoes, red onion, serrano, cilantro, lime juice, and salt in a bowl. Set it aside so the flavors have a little time to come together.

5. Quick pickled cabbage

Put the cabbage in a saucepan and pour in enough equal parts white vinegar and water to cover it. Add the sugar and a pinch of salt. Bring it to a gentle simmer and cook for 3 to 5 minutes, just until the cabbage softens a bit and turns bright purple/pink. Drain it well and squeeze out extra liquid. Let it cool before building the tacos.

6. Make the sauce

Mix the Greek yogurt, mayonnaise, lime juice, jalapeño, capers, cayenne, oregano, cumin, and dill until well blended. Chill it until time to serve.

7. Cook the fish

Heat a flat top, griddle, or cast-iron skillet over medium-high heat. Lift the fish from the marinade and let the extra drip away. Lay the fish chunks on the hot surface in one layer.

Resist the urge to stir the fish long enough for it to start browning. That first sear matters. Once the underside has color and a little crust, turn the fish and finish cooking until it flakes easily and reaches 145°F. This usually takes another 2 to 4 minutes, depending on the size of your cubes.

8. Warm the tortillas

Heat the corn tortillas one at a time until soft and lightly charred in spots. Keep them wrapped in a clean towel so they stay warm and bend instead of crack.

How to build the tacos

For each taco, use this order:

1. add the fish to the tortilla
2. top with pickled red cabbage
3. sprinkle on a little cheddar
4. spread on a spoonful of lime-jalapeño sauce
5. a spoonful of avocado
6. finish with a spoonful of pico de gallo

Serve right away with lime wedges on the side.

Serving ideas

These tacos hold up well as the main part of dinner with a few simple sides. Good pairings include cilantro rice, black beans, grilled corn, or tortilla chips.

Make-ahead tips

The sauce, pico, avocado, and cabbage can all be prepped ahead of time. The fish should be cooked just before serving for the best texture.

If you want to get even farther ahead, mix the Cajun seasoning days in advance and keep it in a sealed jar.

Leftovers

Store leftovers in separate containers in the refrigerator. The fish is best within 2 days. Reheat it gently in a skillet rather than the microwave so it doesn’t get rubbery.

The cabbage keeps well. The pico is best on the first day. The avocado is best made fresh, though a tight cover pressed to the surface helps slow browning.

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