Cajun Fish Tacos
Cajun fish tacos have the perfect balance of creamy and spicy, topped with avocado cilantro sauce and a tomato-jalapeno salsa.
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Ingredients
- 1 lb mild white fish (I used White Bass)
- 2 Tbsp Cajun sesasoning (or more, if desired)
- 1 Tbsp olive oil
For the Avocado Cilantro Sauce:
- 1 lg avocado (or 2 small), cut in half and seed removed
- 1/4 cup plain Greek yogurt (you can add more if you want it creamier/thicker)
- 1/3 cup cilantro
- 2 garlic cloves
- 1 lime, juiced
- 1 tsp ground cumin
- Salt and pepper, to taste
For the tomato-jalapeno salsa
- 1 cup cherry tomatoes, chopped
- 1/4 cup cilantro, roughly chopped
- 1-2 jalapeno(s), diced seeds removed for less spiciness
- 1 lime, juiced
- Salt and pepper, to taste
For the taco assembly:
- 8 tortillas
- 2 cups shredded lettuce
- 1/4 cup cilantro, roughly chopped
Instructions
- Sprinkle both sides of fish with the Cajun seasoning, and set aside.
- While the seasoning marinates the fish, place avocado through lime juice in a blender of food process and blend until smooth. Season with salt and pepper, to taste, and add more lime juice (or water) if you want to thin it out some, or more Greek yogurt if you want it thicker. Refrigerate until ready to use.
- In a small bowl, combine the chopped tomatoes, cilantro, jalapeno and lime juice. Season with salt and pepper, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the fish, and cook for 2-3 minutes per side, until nicely seared and flakes easily with a fork. You can either leave the pieces semi-whole, or break up into smaller pieces, whichever you prefer.
- To assemble, warm tortillas, then top with lettuce, fish, salsa and avocado cilantro sauce. You can add additional cilantro on top as well, if you like!
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