# Ingredient list:
→ Fish
01 - 1.3 lb firm white fish fillets (tilapia, cod, or snapper)
02 - 2 tbsp Cajun seasoning
03 - 1/2 tsp salt
04 - 2 tbsp olive oil
→ Slaw
05 - 2 cups finely shredded red cabbage
06 - 1 cup finely shredded green cabbage
07 - 1 medium carrot, grated
08 - 2 tbsp fresh cilantro, chopped
09 - 2 tbsp lime juice
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
→ Crema
12 - 1/2 cup sour cream or Greek yogurt
13 - 1 tbsp lime juice
14 - 1 tsp hot sauce (optional)
15 - Pinch of salt
→ Serving
16 - 8 small corn or flour tortillas, warmed
17 - Lime wedges
18 - Fresh cilantro, for garnish
# Cooking steps:
01 - Pat fish fillets dry and evenly coat both sides with Cajun seasoning and salt.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Sear fish fillets for 3–4 minutes per side until blackened and cooked through. Remove from heat and break into large chunks.
03 - In a bowl, combine red cabbage, green cabbage, grated carrot, chopped cilantro, lime juice, olive oil, and salt. Toss thoroughly to coat evenly.
04 - Whisk together sour cream or Greek yogurt, lime juice, hot sauce if desired, and a pinch of salt in a small bowl until smooth.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Distribute slaw over each tortilla, top with blackened fish chunks, drizzle with crema, and garnish with fresh cilantro. Serve immediately with lime wedges.
