Mexican Fish Tacos

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.