South Of The Border: Cajun Fish Taco Recipe

The day you make these tacos is the day you find out just how many fish tacos you can consume in one sitting. The numbers will astonish you. The word will spread quickly. Every one is coming to your place from now on for Taco Tuesday.

What You Will Need:

2 lb any white fish (cod, mahi-mahi..etc)

Cajun Rub

2 tsp of:

Cumin

Coriander

Paprika

Garlic Powder

Onion Powder

Cayenne

1 tsp of: Thyme, Oregano, Black Pepper, Salt, Sugar

Avocado Cilantro Sauce

3 ripe hass avocado, halved, deseeded, scooped out from peel

6 tbs yogurt

½ cup cilantro

2 garlic cloves, peeled

1 tbs olive oil

¼ tsp ground cumin

Salt and black pepper to taste

Pico De Gallo

5 large tomatoes, diced

½ medium white onion, soaked in water for 5-10 minutes

4 garlic cloves, finely chopped

½ cup cilantro leaves, roughly chopped

2 Jalapeno, half or fully deseeded if you want it less spicy and diced

2 limes, juiced

Salt and black pepper to taste

Couple of pinches of sugar

8 flour tortillas, warmed and covered in a towel-lined plate

4 cups thinly sliced lettuce or alfalfa sprouts

1 bunch cilantro, roughly chopped

¼ – ½ cup yogurt or sour cream

How To Prepare

In a small bowl, combine the ingredients for the Cajun rub. Generously coat the fish with the rub. There will be some the rub left. Let marinate while you prepare the remaining ingredients.

In the blender or food processor, combine the ingredients for the avocado cilantro sauce and blend until desired consistency. Chill until ready to use.

In a bowl, combine the ingredients for the pico de gallo. Chill until ready to use.

Over medium high heat, add a coat of oil in a pan. Once the pan is hot, sear the fish until browned and charred to your liking. Depending on how thick the fish is, fry 2-3 minutes on each side. If the fish is really thick, lower the heat a little so that the center can cook without the outside burning. Cook a couple minutes more if so. When you can flake the fish (or temperature reads 145 F), it's ready.

To assemble, break up the seared fish and place them on a warm tortilla. Top with lettuce, avocado cilantro sauce, pico de gallo, cilantro and yogurt.

Note: If you double the recipe for the cajun rub, you can also have the following night covered by making a blackened chicken pasta dish. Just simply use the rub to season boneless skinless chicken breasts and serve over a bed of pasta Alfredo. Get your passports ready, you’ll be traveling from Mexico all the way to Italy within 48 hours by way of taste.

Recipe Source: Curious Nut