Step 1

Preheat the oven to 400ºF and generously spray a baking dish with nonstick cooking spray.

Step 2

Next, remove fish from the refrigerator and then use a paper towel to remove excess moisture by blotting from the fish.

Step 3

Next, place the fish into the baking dish and generously sprinkle both sides of the fish with cajun seasoning. Be sure the entire fish is covered in seasoning.

Step 4

Place lime slices and pads of butter on top of the fish and bake code at 400ºF for 12-16 minutes (bake time varies on the thickness of the fish).

Step 5

While the fish is in the oven, prepare the coleslaw and the lime crema.

Step 6

For the coleslaw. Place all ingredients for the coleslaw into a large bowl.

Step 7

Mix all ingredients together and place the bowl into the refrigerator for later.

Step 8

For the crema. Mix all of the ingredients together in a small bowl and place into the refrigerator for later.

Step 9

Finally, remove the fish from the oven. The fish is done when it flakes apart easily with a fork and is firm to the touch compared to raw fish. If it’s not quite done, put it back in and monitor it every few minutes.

Step 10

Use two forks to carefully break the fish up into larger chunks (not shredded).

Step 11

Finally, assemble tacos. Evenly distribute the fish, coleslaw, and creama into small tortillas.

Step 12

Serve with a fresh squeeze of lime juice and more cotija cheese, to taste.