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Cajun Fish Tacos with Blood Orange Slaw

4.50 from 2 votes
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  • 1 1/2 pounds wile caught cod
  • 2 tablespoons grapeseed oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 of salt and pepper
  • 8 to 12 corn tortillas
  • 4 radishes thinly sliced
  • 1 or 2! avocados, thinly sliced
  • lime wedges for serving
  • tortilla chips for serving


  • Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
  • Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
  • Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
  • While the fish is cooking, toss together the cabbage, blood orange, cilantro, salt and pepper with the lime juice.
  • To assemble the tacos, add a few forkfuls of fish to the tortilla, top with the slaw, a slice or 2 of avocado and some radish slices. Serve with lime wedges and tortilla chips!

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