Anytime hot pink food appears, I’m there.
These are spicy Cajun fish tacos with juicy blood oranges, crisp cabbage slaw and plenty of lime. It’s one of those bright, fresh meals I crave even in winter — which is saying something when all I can usually think about is soup.
Maybe I’m trying to transport myself to warmer weather through food. That’s probably it.
Three weeks into the new year and I’m happy with how our weeknight dinners are shaping up. We don’t eat out much, but this year I’ve made a point to keep weeknight meals balanced and satisfying. I’m also trying to be better on weekends — which, for me, unofficially starts on Thursday night.
Thursdays are the best, because the anticipation for Friday and the weekend is so real.
That said, by Thursday I often think, “it’s almost the weekend — let’s get takeout,” then Friday comes and I don’t want to cook. Saturday we’re out, and Sunday we end up ordering again. So I’m making a conscious effort to plan balanced meals all week — even if it means a healthy lunch on Saturday before an evening out. It keeps things from becoming an endless stream of pizza.
These fish tacos are one of our favorite quick meals. We never tire of them — especially with a side of thin, crispy tortilla chips.
Sides for fish tacos can be tricky. Beans and rice feel too heavy; more slaw is an option; and chips and guacamole are always welcome. For me, chips and guac are never off the table.
I love using napa cabbage for the slaw—it’s sturdy enough to hold up but more delicate than regular green cabbage, so it doesn’t drown out the flaky fish. It adds the perfect texture to these tacos.
Simply toss the napa with chopped cilantro, lime juice, a pinch of salt and pepper, and the bright blood orange segments. Those blood orange pieces are stunningly pretty and add great flavor.
For the fish I used wild-caught cod and broiled it quickly in the oven. Broiling takes just minutes and produces buttery, flaky fish that’s ideal for tacos. I use the same method for salmon often — it speeds up weeknight dinners and yields great results.
We switch between corn and flour tortillas, but corn feels right here. Corn tortillas are lighter and let the fish and slaw shine—they won’t overpower the delicate flavors the way thicker flour tortillas can.
And yes, people always ask how I char tortillas. I put them briefly over the open flame of a gas stove until they have dark spots and a little smoke. It’s quick and gives great flavor, but do it carefully.
These tacos are full of flavor and easy to put together — a riff on my Cajun salmon, but lighter and brighter thanks to the slaw and blood orange. If you prefer, you could also make beer-battered fish for a crunchier version.
Cajun Fish Tacos with Blood Orange Slaw
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Ingredients
- 1 1/2 pounds wild-caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 2 cups shredded napa cabbage
- 1 blood orange peeled and chopped
- 1/4 cup cilantro chopped, plus more for topping
- juice of 1 lime
- pinch salt and pepper
- 8 to 12 corn tortillas
- 4 radishes thinly sliced
- 1 to 2 avocados, thinly sliced
- lime wedges for serving
- tortilla chips for serving
Instructions
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Preheat the broiler to high and position the oven rack about 6 inches below it.
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Place the cod on a baking sheet and brush with grapeseed oil. In a bowl, mix smoked paprika, Italian seasoning, salt, pepper, garlic powder, onion powder, crushed red pepper and cayenne. Sprinkle the spice blend evenly over the fish and press gently so it adheres.
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Broil the cod 6 to 8 minutes, until just opaque and flaky when tested with a fork.
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While the fish cooks, toss the napa cabbage, blood orange, cilantro, lime juice, and a pinch of salt and pepper together.
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To assemble, place a few forkfuls of fish on each warm tortilla, top with the slaw, avocado slices and radish. Serve with lime wedges and tortilla chips.
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Suddenly it feels a little sunnier.