RAGIN’ CAJUN STRIPED BASS TACOS WITH BLACK BEAN AND CORN SALSA

Ingredients

The Salsa:

2 cups grape or cherry tomatoes, cut into quarters

1 cup grilled corn, cut from the cob (or frozen corn, thawed)

1, 15.5 ounce can black beans, drained in a colander and rinsed with cold water

1 small onion, diced

1 jalapeño pepper, finely chopped including seeds

1 avocado, chopped

½ cup fresh cilantro chopped

2 tablespoons fresh lime juice

3 tablespoons olive oil

2 teaspoons sugar

2 teaspoons cumin

1 teaspoon salt

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

The Mexican Crema:

1 cup sour cream

¾ cup heavy cream

1 teaspoon salt

The Tacos:

6-8 tablespoons olive oil, divided

2-pounds striped bass filets, skinned (or other white fish such as black sea bass, cod, snapper, grouper, haddock, etc…)

3-4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

2 cups Mexican blend or cheddar shredded cheese

8, 8” flour tortillas

Sriracha mayonnaise

½ cup cilantro leaves

2 limes, quartered

Instructions

To make the salsa, place all of the salsa ingredients in medium size bowl and toss, toss, toss.  Let stand 1 hour or longer for flavors to marry.

To make the crema, whisk 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 3 tablespoons of the olive oil in a large non-stick skillet over medium high heat.  Sprinkle the Cajun seasoning over fish on both sides and rub it into the flesh (the more spices you use the spicier the fish will be).  Place seasoned filets in the hot skillet and cook about 2-3 minutes per side until just cooked through and a fork inserted in the center of the filet goes in and out easily.  Turn off the heat and liberally sprinkle the cheese the fish.  Cover the pan allowing the cheese to melt for 3-4 minutes.

Lightly brush each tortilla with olive oil on both sides.  Place the oiled tortillas in a hot non-stick skillet and toast on each side until lightly browned, about 2 minutes.  Stack them and cover with a clean towel until ready to serve.

To assemble tacos, place a few small pieces of fish down the center of each tortilla.  Top the fish with about 3-4 tablespoons salsa and drizzle with the crema and sriracha sauces.  Top iwht a few cilantro leaves and serve with a wedge of lime to squeeze over the top.  Devour!

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

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