RAGIN’ CAJUN FISH TACOS WITH FRESH SALSA AND MEXICAN CREMA
8-10 plum tomatoes
1 medium size sweet onion, chopped
2 jalapenos, minced (including seeds)
½ cup cilantro, chopped
2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
3 tablespoon olive oil
juice of 2 large limes
The Mexican Crema:
1 cup sour cream
1 cup heavy cream
1 teaspoon salt
¼ cup olive oil
2-pounds white fish (black sea bass, cod, striped bass, haddock, etc…)
2 tablespoons Dish off the Block Ragin’ Cajun seasoning
2 cups Mexican mix shredded cheese
8, 8” flour tortillas
1, 10-ounces bag coleslaw mix (or broccoli slaw)
2 limes, quartered
To make the salsa, place all of the salsa ingredients in medium size bowl and toss. Let stand 1 hour or longer for flavors to marry.
To make the crema, mix all ingredients in a small bowl. If you have a squeeze bottle, place the crema in the bottle for easy application or just drizzle on the tacos with a spoon.
Heat olive oil in a large non-stick skillet over medium heat. Sprinkle the 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 plate.
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 few small pieces of fish down the center of each tortilla. Top with about 2-3 tablespoons salsa, ¼ cup coleslaw mix, and drizzle with the crema and a squeeze of lime juice. Devour!
Definitely a top 10 requested meal by my family and friends. Swimmingly good…