Baked Cajun Fish Tacos You Can Make at Home in 30 Minutes
I’ve always been a fan of fish tacos, but I never thought to make them at home—until I tried this easy baked Cajun fish tacos recipe. No frying, no fancy ingredients—just flaky white fish seasoned with Cajun spices and baked to perfection.
These homemade fish tacos are fast, healthy, and packed with bold flavor, making them the perfect weeknight dinner. If you’ve only ever ordered fish tacos at a restaurant, you’ll be amazed at how simple and delicious they are to make at home.
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Fresh Pico, Spicy Crema, and Slaw: The Ultimate Fish Taco Add-Ons
To build even more flavor, I used my go-to pico de gallo recipe—the same one I always make for beef or turkey tacos. It adds a fresh, zesty bite that pairs perfectly with the seasoned fish. For a creamy kick, I whipped up a quick spicy crema using mayo, sour cream, and a few dashes of hot sauce. It’s the perfect drizzle to tie everything together.
I also threw together a super simple broccoli slaw using a store-bought bag of shredded broccoli mix, dressed lightly with lime juice and a pinch of salt. The combination of crunchy slaw, spicy sauce, and fresh pico takes these Cajun fish tacos to the next level.
Easy Spicy Fish Taco
Ingredients
- 2 pc Tilapia
- Cajun Seasoning about 1 tsp
- 2 pads butter
- 1/2 cup Pico de Gallo Recipe
- 1/2 cup Slaw Recipe
- 2 tbsp Creme Spice Sauce Recipe
- chopped cilantro
- Cotija Cheese
- red onions
- 1 avocado, sliced
- 6 small tortillas
Instructions
- Preheat oven to 375° – Prepare baking sheet with parchment paper
- Rinse the fish and pat dry.
- Place the fish on the parchment paper and sprinkle with cajun seasoning. Then place a pat of butter over the top. Put into preheated oven for 15 minutes or until fish is flaky
- While the fish is baking, prepare the spicy sauce, the pico de gallo, and the slaw
- Once the fish is cooked, using two forks gently pull the fish apart into bite sized pieces
Nutrition
Ways to Elevate Your Fish Taco’s
- Pico De Gallo
- Spicy Cream Sauce
- Slaw
- Cotija or queso fresco Cheese
- Slice avocado or guacamole
- Sliced Red Onion
Healthy Alternative
If you’re looking for a healthier twist on traditional tacos, these Baked Cajun Fish Tacos are a perfect choice. Instead of using ground beef or deep-fried fish, this recipe features oven-baked white fish seasoned with bold Cajun spices—no heavy oils or frying needed.
Paired with a light broccoli slaw, fresh pico de gallo, and a homemade spicy crema, these tacos are packed with flavor but lighter on calories and fat. It’s a fresh, balanced option that’s perfect for clean eating, weeknight dinners, or anyone wanting to enjoy tacos without the guilt.
Pico De Gallo
Ingredients
- 1-2 tomatoes seeded and deveined
- 1/2 onion, diced
- 1/2 jalapeno pepper, diced seeded and deveined
- 1 handfull cilantro, chopped
- 1/2 lime
- 1 tsp olive oil
- salt and pepper
Extra Ingredients
- 1/2 avocado, cubed
- 1/2 cup cubed mango
Instructions
- Chop the onion, onion, and jalapeno into small pieces and add to a bowl
- Finely chop the cilantro and add to the tomato mixture
- squeeze the juice from 1/2 lime and a drizzle of olive oil into the tomato mixture
- salt and pepper to taste
- Mix well, and let sit at room temperature for about 30 minutes to allow flavors to mell.
Notes
Spicy Cream Sauce
Equipment
Ingredients
- 1/4 cup mayo
- 1/4 cup sour cream you can substitute plain yogurt
- 1 tsp tabasco sauce you can adjust the amount based on your level of heat preferred
Instructions
- Mix all together
- For this recipe yo can put the sauce in a condiment dispenser and squirt over the tacos
Nutrition
Simple Slaw
Equipment
Ingredients
- 1 cup store-bought broccoli slaw
- juice of one lime
- 1 tsp olive oil
- salt and pepper to taste
Instructions
- Mix all ingredients together and let macerate.
Nutrition
Final Thoughts
Some of things that I typically only eat when I’m out at a restaurant are worth giving a whirl in the kitchen. Fish Tacos turn out to be one of the “Restaurant Only” dishes that is super simple and delicious to make any night of the week.
The hardest part was trying to figure out how to make a good margarita!
Enjoy!
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Behind the scenes
Hi, I’m Lynn
After years in corporate America, I’ve channeled my interior design degree and passionate creativity into transforming our 1,300 square foot house into a cozy, inviting haven that proves beautiful living doesn’t require massive square footage.
My slightly OCD tendencies fuel my love for organizing while my “Handy” husband helps bring my vintage-inspired decorating visions to life in our empty nest, where we entertain, garden, and cook from scratch.
Join me as I share practical wisdom, a little humor, and professional insights for making the most of every square inch—because I’ve discovered that living large isn’t about the size of your home but how you fill it with style, function, and heart.
