Fish Tacos with Cajun Honey Butter

Take your fish tacos to the next level with viral Cajun honey butter sauce. Sear the fish on the griddle and serve with slaw and tortillas.

What is Cajun honey butter?

Cajun honey butter is a delicious sauce made popular by TFTI BBQ. My buddy Tony puts the combination on shrimp, lobster, chicken wings and fish. You can find those recipes in his cookbook: Backyard BBQ with Fire and Spice.

He makes it by mixing melted butter, Cajun seasoning and honey. Super easy, right?

To make the recipe even easier and tastier, he just came out with his own Cajun Honey Rub. You mix it up with the butter and honey and boom! Sauce is ready.

Today, I’m cooking up cod fish on the griddle and topping it with the cajun honey butter sauce to make fish tacos.

What’s the best fish to use for fish tacos?

When making fish tacos, it’s best to use a mild, firm white fish. To me, cod is an excellent choice. It’s very mild and on the less expensive side.

Halibut and sea bass are also super delicious options, but they definitely cost more per pound.

When buying seafood, I recommend buying it from the seafood counter. It’s most likely previously frozen, but by buying it at the counter, it’s already thawed and most of the moisture has evaporated.

If you buy frozen fish, you need to give yourself an extra day for it to thaw. Plus, you’ll need to use a lot of paper towels to press out the moisture. Otherwise, the fish will steam on the griddle instead of getting a nice sear.

Get Recipe Ingredients

• Heat Griddle: Heat your griddle or a skillet to medium-high heat (450F degrees).

• Make Sauce: In a small bowl, combine the melted butter, 3 tablespoons Cajun seasoning and honey

• Make Slaw: In a medium bowl, toss together the salad kit ingredients. Keep cold.

• Prep Fish: Place the fish on a pan. Cut into strips. Pat dry with a paper towel. Season with cornstarch and Cajun seasoning.

• Cook: Drizzle a little oil on the griddle. Add the fish and cook a few minutes per side to an internal temperature of 145F degrees. Drizzle with Cajun honey butter.

• Assemble Tacos: Place a strip of fish on a tortilla. Drizzle with more sauce. Top with slaw. Enjoy.

Calories: 588kcalCarbohydrates: 24gProtein: 83gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 216mgSodium: 534mgPotassium: 1974mgFiber: 2gSugar: 8gVitamin A: 1982IUVitamin C: 5mgCalcium: 126mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

What you’ll need

• Cod Loins: I like the loins instead of fillets because they are thicker.
• Salad Mix: You can make your own coleslaw, but it’s so much easier to just grab a salad kit. Look for one with a Latin flavor profile. Or, shred green cabbage and toss with mayo, fresh lime juice, salt, pepper and a pinch of sugar.
• Butter
• Cajun seasoning: I use TFTI Cajun Honey Rub.
• Honey
• Cornstarch
• Tortillas: Personally, I like corn tortillas with fish tacos, but you can also use flour tortillas.

Substitutions: You can also make this recipe with halibut, sea bass, mahi mahi, flounder, snapper, tilapia or catfish. 

See the full recipe card above for servings and a full list of ingredients.

How to cook fish tacos

To get a good sear on the fish, cook it on a griddle or in a skillet. Heat your griddle to medium-high heat (450F degrees). If you’re using the Ninja FlexFlame, use the griddle insert and the Roast/Bake setting.

Step 1: Make the Cajun honey butter

In a small bowl, stir together the melted butter, Cajun seasoning and honey.

Step 2: Make the slaw

In a medium bowl, toss together the salad kit ingredients. Keep it in the refrigerator until you’re ready to assemble your tacos.

Step 3: Season the fish

Cut the cod loins into strips. Place them on a pan or plate. Pat them dry with a paper towel to remove excess moisture.

Dust lightly with cornstarch. Season all over with Cajun seasoning.

Step 4: Sear the fish

Add a bit of high-heat oil to the griddle. I use avocado oil. Canola oil is fine too. Add the seasoned fish to the hot griddle. Cook it for a few minutes per side until it starts to flake or reaches an internal temperature of 145F degrees.

Transfer the cooked fish to a plate.

PRO TIP: If the fish sticks, use a long-handled spatula to get under the fish to remove it from the griddle. 

Step 6: Add the Cajun honey butter

Drizzle the Cajun honey butter all over the seared fish.

How to serve fish tacos

To assemble the fish tacos, add a corn tortilla or flour tortilla to a plate. Add a piece of fish. Drizzle with more honey butter. Top with slaw. Enjoy!

PRO TIP: Heat the tortillas on the griddle or grill for added flavor. 

Storage

If you have fish taco leftovers, store the taco components separately in an airtight container in the fridge. The fish and slaw can be saved for 1-2 days.