1/4 cup olive oil

2-pounds white fish (haddock, cod, black sea bass, etc...)

2 tablespoons Dish off the Block Ragin' Cajun Spice Blend

2 cups Mexican mix shredded cheese or Cheddar

8, 8" flour or corn tortillas

Fresh Salsa (see recipe below)

1, 10-ounce bag of coleslaw mix

Mexican Crema sauce (see recipe below)

Heat olive oil in a large non-stick skillet over medium heat. Sprinkle the Cajun seasoning over the 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 and fish will flake easily with a fork. Liberally sprinkle the cheese over the fish, reduce heat to low, and cover the pan. Once cheese is melted, turn off the heat but keep covered until ready to serve.

Very lightly brush each tortilla with oil on both sides. Place 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 piece of cheesy fish down the center of each tortilla. Top with about 2-3 tablespoons salsa, ¼ cup cole slaw mix, and drizzle with the crema (or use a squeeze bottle for 'fancy' look).


2 pints-cherry or grape tomatoes, cut into quarters

1 medium size sweet onion, chopped

2 jalapenos, minced (including seeds)

1/2 cup cilantro, chopped

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

juice of 2 large limes

Place all ingredients in order in medium size bowl and toss. Let stand at room temperature for 30 minutes or longer for flavors to marry.


1 cup sour cream

1 cup heavy cream

1 teaspoon salt

Whisk all ingredients in a small bowl.  Place in a squeeze bottle if you have one or just drizzle with a spoon.

Definitely a top 10 requested meal by my family and friends. Swimmingly good...




Ragin Cajun