Cajun Fish Tacos With Spicy Broccoli Slaw (Whole30)

Whole30 Cajun Fish Tacos With Spicy Broccoli Slaw and Avocado

Summer is coming and that means backyard barbecues, poolside dinners, outside dining, and easy, fast meals that don’t require too much heat, like Cajun Fish Tacos With Spicy Broccoli Slaw. There isn’t anything quite like eating fish tacos poolside under the summer sun. Pure bliss.

It’s why I’m also counting down the days already to one of my favorite business mastermind events, CaboPress, which is held at the Grand Fiesta Americana Los Cabos All Inclusive Resort near Cabo San Lucas. The event is hosted by one of my best friends, Chris Lema, and it sold out in only 24 hours. Maybe it’s because the resort has amazing fish tacos of which I eat way too many… or it could be because of the ridiculously talented and successful business owners and freelancers that show up year after year to work on their business. Who knows? 😉

The bottom line is that it’s fish taco season and I’ve got a simple, easy fish taco recipe that only takes a few ingredients, tastes incredible, and looks gorgeous.

The secret is the broccoli slaw topping with freshly sliced radishes, garlic, and fresh squeezed lime juice. It’s crunchy, packed with flavor, light, and soooo good! I could really just eat the broccoli slaw with some fresh avocado and be okay making it a vegetarian meal!

We make these fish tacos at least once a week in the warm weather, but normally we serve them up on small corn tortillas alongside an ice cold beer or cider. But we made the switch to red cabbage leaves because we’re in the middle of The Whole30, which means no grains, no dairy, no legumes, no sugar, no alcohol. I’m also tired of the lettuce leaves used for lettuce wraps breaking while I’m trying to eat my taco or lettuce wrap! That drive me flippin’ crazy. The red cabbage leaves are stronger and they don’t break, but also, they do require some extra chewing.

Whole30 Cajun Fish Tacos With Spicy Broccoli Slaw and Avocado Recipe

Making Cajun Fish Tacos With Spicy Broccoli Slaw

Brian and I both love fish tacos and now that the weather is warming up and the sun is out, we’ve been craving them more and more — so it’s a good thing these are easy and quick to make, and easy to scale up if your serving a big crowd! We always get rave reviews when serving these Cajun Fish Tacos With Spicy Broccoli Slaw!

The first step is preparing the broccoli slaw topping so all of the ingredients have time to mix together and absorb the garlic and lime flavors. Simply combine broccoli slaw, sliced radishes, garlic, lime juice, sea salt, and black pepper in a bowl, mix well, and let it sit while you’re cooking the tilapia.

You only need three things for the fish: tilapia, olive oil, and Cajun seasoning. To cook the tilapia, I add the fillets to a large skillet with some olive oil over medium heat and sprinkle the tops of the tilapia fillets with Cajun seasoning. When the fillets are about halfway done cooking, I flip them over and sprinkle the other side with Cajun seasoning. Just as the fish finishes cooking, I break the fillets up into small pieces, add a little more Cajun seasoning, and mix it up in the pan.

To assemble the Cajun Fish Tacos, begin with the red cabbage leaves. Then fill with tilapia, top with broccoli slaw, and add some fresh avocado or guacamole. While fresh avocado is always my favorite, we use Wholly Guacamole when avocados aren’t in season or the avocados in the store aren’t ripe.

Cajun Fish Tacos With Spicy Broccoli Slaw

Garlic, lime, and fresh radishes amp up the crunchy broccoli slaw flavor that tops these delicious and spicy Cajun fish tacos.

Whole30 Cajun Fish Tacos With Spicy Broccoli Slaw and Avocado

Ingredients

  • Red cabbage leaves
  • 2 tilapia fillets
  • 1/2 tsp Cajun seasoning x3
  • 1 1/2 cups broccoli slaw
  • 1/4 cup sliced radishes
  • 3-4 garlic cloves, pressed
  • Juice from 1/2 lime
  • Sea salt and pepper to taste
  • Avocado or guacamole

Instructions

  1. Prepare the broccoli slaw. Combine broccoli slaw, sliced radishes, garlic, lime juice, sea salt, and black pepper in a bowl, mix well, and let the mixture sit on the counter. Mix well one more time before assembling the tacos.
  2. Add tilapia fillets and a little olive oil to a large skillet over medium heat. Sprinkle fillets with 1/2 tsp Cajun seasoning. Halfway through cooking, turn over fillets and sprinkle with 1/2 tsp Cajun seasoning. As the tilapia finishes cooking, break fillets into small pieces, add 1/2 tsp Cajun seasoning, and mix well.
  3. To assemble the fish tacos, fill red cabbage leaves with tilapia, top with broccoli slaw, and add fresh avocado or guacamole.

Notes:

Makes enough for two people.

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