Taco Tuesday Never Looked So Good: Cajun Blackened Catfish Tacos with Creole Slaw

If you’ve never had catfish in a taco, you’re about to wonder why you waited so long. These Cajun Blackened Catfish Tacos with Creole Slaw are bold, messy, and seriously good. Think crispy, spicy catfish tucked into warm tortillas with a crunchy, creamy slaw that pulls the whole thing together. This isn’t some fancy fusion dish. It’s just a good southern comfort dish with a twist.

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Catfish is a classic and staple in my home. It’s affordable, easy to cook, and takes on flavor like a champ. When you coat it in a homemade Cajun spice mix and sear it in a hot cast-iron skillet, magic happens. You get that smoky crust on the outside and tender, flaky fish inside. It’s everything you want in a taco filling.

Slaw That Brings the Snap. You need something to cool the heat from the fish, and that’s where the creole slaw comes in. It’s got cabbage for crunch, creole mustard for zip, and a little hot sauce to keep things interesting. It’s creamy but not heavy, with just enough bite to balance the whole taco.

This meal isn’t about perfection—it’s about flavor.

These tacos check every box: spicy fish with a crispy edge, cool, crunchy slaw, soft, warm tortillas, and easy to make.

Perfect for a laid-back dinner, a weekend cookout, or just because you want something different that still feels like home.

Forget those old boring tacos you usually have on Tuesday nights, and let the smell of Cajun spices take over your kitchen.

See the recipe card to start and, once your fish is done and your slaw is chilling, all that’s left is to warm up your tortillas and build your tacos. Add some pickled onions or jalapeños if you’ve got ‘em. Hit it with lime. Keep it simple!