RAGIN CAJUN SALMON TACOS WITH MANGO SALSA AND CILANTRO CREMA
RAGIN’ CAJUN SALMON TACOS WITH MANGO SALSA AND CILANTRO CREMA
1-pint grape or cherry tomatoes, cut into quarters
1 large mango, peeled, pitted, and chopped
1 cup onion, finely chopped
1 jalapeno, minced
¼ cup fresh cilantro leaves, packed and rough chopped
½ teaspoon salt
1 teaspoon cumin
1 tablespoon sugar (if your mangoes are very sweet, use a little less sugar)
¼ cup olive oil
1 tablespoon lime fresh squeezed lime juice
1 cup sour cream
¾ cup heavy cream
1/3 cup cilantro leaves, packed
½ teaspoon salt
1 ½-pounds salmon filet, skinned
4 teaspoons Dish off the Block Ragin’ Cajun Spice Blend
2 tablespoons olive oil
1 cup pepper jack or cheddar jack cheese
8-10, 6” flour tortillas
1 cup purple cabbage, chopped
2 limes, quartered
Combine all of the salsa ingredients in a small bowl and mix to combine. Set aside and let flavors marry while you prepare the fish.
To make the crema, combine all of the ingredients in a blender and process until smooth and cilantro is fully incorporated. Transfer to a squeeze bottle or bowl. Crema will thicken slightly as it sits and any extra can be stored in the fridge for 1-2 weeks (if it gets thicker than you like simply add a little cream or milk).
Rub the salmon filet on both sides with the Cajun seasoning. Heat the oil in a large skillet over medium high heat. Place the seasoned filet in the hot oil, top side down, and sear for 2 minutes. Flip the filet over and cover the pan and cook for 2-3 more minutes until the salmon is JUST cooked through and flakes easily with a fork. Remove from heat, top evenly with the cheese and cover again to let cheese melt.
Heat a grill pan or frying pan over medium high heat and toast the tortillas until lightly browned, about 1 minute per side.
To assemble the tacos place a piece of Cajun salmon with melted cheese down the center of the tortilla and top with cabbage, salsa, and drizzle with crema. Serve with lime wedges on the side.