CAJUN FISH TACOS

Prep time: 15 mins 
Cook time: 10 mins 
Total time: 25 mins 
Serves: 4 

Ingredients: 

For the Fish: 

• 1 pound white fish fillets (such as redfish or tilapia) 
• 1 tablespoon Cajun seasoning 
• 1 tablespoon olive oil 
• 1 tablespoon lime juice 
• Salt and pepper to taste 

For the Slaw: 

• 2 cups shredded cabbage 
• 1/4 cup shredded carrots 
• 1/4 cup chopped cilantro 
• 2 tablespoons mayonnaise 
• 1 tablespoon lime juice 
• 1 tablespoon apple cider vinegar 
• 1 teaspoon honey 
• Salt and pepper to taste 

For the Tacos: 

• 8 small corn or flour tortillas 
• 1/4 cup crumbled queso fresco (optional) 
• Lime wedges for serving 

 Instructions: 

Prepare the Fish: 

1. In a bowl, toss the fish fillets with Cajun seasoning, olive oil, lime juice, salt, and pepper. 
2. Heat a large skillet over medium-high heat and cook the fish for 2-3 minutes on each side, until the fish is cooked through and easily flakes with a fork. 
3. Remove from heat and set aside. 

Make the Slaw: 

1. In a medium bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. 
2. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper. 
3. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside. 

Assemble the Tacos: 

1. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. 
2. Flake the cooked fish into large pieces and distribute evenly among the tortillas. 
3. Top with a generous spoonful of slaw and sprinkle with crumbled queso fresco (if using). 

Serve with lime wedges on the side.