RAGIN CAJUN FISH TACOS

RAGIN' CAJUN FISH TACOS


1/4 cup olive oil

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

2 Tbs. 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 oz. bag of coleslaw 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 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 use.


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 Tbs. salsa, ¼ cup cole slaw mix, and drizzle with the crema or use a squeeze bottle for 'fancy' look.


SALSA

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 at room temperature for 30 minutes or longer for flavors to marry.


MEXICAN CREMA

1 cup sour cream

1 cup heavy cream

1 tsp. 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...

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Tacos

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