1/4 cup olive oil
2 lbs. white fish (haddock or cod)
2 Tbs. Cajun seasoning or to taste (see recipe below)
2 cups Mexican mix shredded cheese or Cheddar
8 flour tortillas
Salsa (see recipe below)
1, 10 oz. bag of cole slaw mix
Mexican Crema sauce (see recipe below)
Heat olive oil in a large non-stick skillet over medium heat. Sprinkle Cajun seasoning over fish and rub into the flesh (the seasoning is spicy, so use carefully depending on how much heat you like). Place seasoned filets in the skillet and cook about 2 minutes per side until just cooked through. Liberally sprinkle the cheese the fish, reduce heat to low, and cover the pan. Once cheese is melted, turn off the heat but keep covered until ready to use.
Lightly brush each tortilla with oil on both sides. Please one by one in a hot non-stick skillet and toast on each side until lightly browned, about 2 minutes.
To assemble tacos, place a small piece of fish down the center of each tortilla. Top with about 2-3 Tbs. salsa, ¼ cup cole slaw mix, and drizzle with the crema (about 2-3 Tbs.).
CAJUN SPICE MIX
1/4 cup salt
2 Tbs. cayenne pepper
2 Tbs. paprika
1 1/2 Tbs. onion powder
1 Tbs. freshly ground black pepper
1 Tbs. freshly ground white pepper
1 Tbs. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp. ground cloves
Combine all ingredients in a small jar. This spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months. Makes about 3/4 cup.
8-10 plum tomatoes
1 medium size sweet onion, chopped
2 jalapenos, minced (including seeds)
1/2 cup cilantro, chopped
2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
3 Tbs. olive oil
juice of 2 large limes
Place all ingredients in order in medium size bowl and toss. Let stand 1 hour or longer for flavors to marry.
1 cup sour cream
1 cup heavy cream
1 tsp. salt
Whisk all ingredients in a small bowl.
Definitely a top 10 requested meal by my family and friends. Swimmingly good...