CAJUN FISH TACOS
-Served with Rice and Beans
This is a very time consuming dinner to make. It is best to
have a few cooks in the kitchen for all of the prep work!
The easiest part about this recipe is the fish itself. It
takes a lot of other ingredients to make the tacos come together. Everyone
likes different toppings on their fish tacos. Today I will be using corn tortillas, cheddar
cheese, lettuce, tomato, salsa verde, and cilantro lime crema. I serve it with
Ozzie’s cilantro, jalapeno rice and my refried black beans. You can use salmon,
cod, tilapia, mahi mahi, or any fish you like. I use Wegmans Wild Caught Mahi
Mahi frozen individual pieces. They are easy to defrost and to control the
portion. Below I have each part of the dinner listed separately my recipe with
the directions below. Oz usually makes the Salsa Verde ahead of time because it
can be stored for weeks in the fridge if canned. You can also use Wegmans
Roasted Salsa Verde, because it is delicious. I make the cilantro lime dressing
the day of, but store it for leftovers.
*Prep your sides first. I like to shred my cheese, dice my
tomato (Roma or Grape), and shred my lettuce first then put in the fridge for
later.
Cajun Mahi (Photo shows 2 pieces cut into 3 yields 6 tacos)
- 1-2
Tbsp. coconut oil
-McCormick Cajun Seasoning
Once defrosted, heavily coat the Mahi
in Cajun seasoning. Heat coconut oil in saucepan
on med-high heat. Pan fry Mahi 4 minutes each side. Remove from heat. Once
cooled, cut in half or in 3 depending on size for tacos.
Cilantro-Lime Crema
-1/2 c. sour cream (I use Daisy Light)
-1 Tbsp. lime juice (fresh squeezed)
-2 Tbsp. chopped cilantro
-1/2 tsp. minced garlic or you can use
garlic powder (use to taste)
-Salt and pepper to taste
Mix all together very well, except
cilantro. Add cilantro last and mix lightly. I like to put this in a squirt
bottle for storage.
Ozzie's Rice (4 servings)
-1 c. Goya Brand Canilla Enriched White Rice (long grain)
-1 Tbsp. Olive oil
-2 c. water
-1 tsp. coarse salt
-3/4 c. packed fresh chopped cilantro
-2 Tbsp. Fresh squeezed lime juice
- 1 Jalapeno, seeded and minced
-1/2 c. minced Spanish onion
-2 scallions, thinly sliced
-2 diced tomatoes (preferably grape tomatoes)
Heat olive oil in saucepan over med-high heat. Add onion and
jalapeño and stir until soft and translucent (about 2 mins.) Add rice and
lightly toast for about 1 minute. Add water and bring to a boil for one minute.
Reduce to simmer and cover. Cook for 20 minutes. Remove from heat. Add
cilantro, lime juice, and scallions and stir. Top with tomatoes.
Anna’s Refried Beans (yields 4
servings)
-2 cans Goya Black Beans (or store brand)
- 1/2 c. chopped red bell pepper
-1/2 c. chopped Vidalia or Spanish onion
-1 Tbsp. Olive oil
-Salt, Pepper, Garlic Powder to taste
*Add a dash of cayenne for spice
Heat olive oil in skillet on med-high heat. Add red pepper
and onion. Sweat the peppers and onions a little and then add black beans (with
juice). Add spices and bring to a boil for about 5 minutes. Let simmer for
10-15 minutes until the juice from the beans gets a little thicker, more like a
refried bean.
