So my husband is very very anti fish tacos. So I am always searching for a way to mask the fish taste, me on the other hand could live off of fish tacos! I have made a few different recipes but this spicy cajun one takes the cake on the best fish taco recipe. And the one my husband will actually eat. I added in the cilantro lime rice just in case Jay didn't want to eat any tacos and it has now become a total staple at our house. So simple and so good. I won't lie there is a bit of prep in this meal, but it is worth it.
Ingredients
- 2 lb any white fish (I used fresh cod, I am not a big tilapia fan but you can use tilapia)
2 tsp of:
- Cumin
- Coriander
- Paprika
- Garlic Powder
- Onion Powder
- Cayenne
- Thyme
- Oregano
- Black Pepper
- Salt
- Sugar
- 1 or 2 ripe hass avocado, halved, deseeded, scooped out from peel
- 4 tbs whole plain greek yogurt
- ½ cup cilantro (leaves & stems)
- 2 garlic cloves, peeled
- 1 tbs olive oil
- ¼ tsp ground cumin
- Salt and black pepper to taste
- 3 large tomatoes, diced
- ½ medium white onion, soaked in water for 5-10 minutes
- 2 garlic cloves, finely chopped
- ½ cup cilantro leaves, roughly chopped
- 1 Jalapeno, half or fully deseeded if you want it less spicy and diced
- 1-2 limes, juiced
- Salt and black pepper to taste
- Couple of pinches of sugar
- 8 flour or corn tortillas
- 1 bunch cilantro, roughly chopped
- 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 olive 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 3-5 minutes on each side depending on thickness. If the fish is really thick, lower the heat a little so that the center can cook without the outside burning. Check the fish and cook a couple minutes more if so. When you can flake the fish, it's ready.
- To make the tacos, break up the seared fish and place them on a warm tortilla. Top with avocado cilantro sauce, pico de gallo, and cilantro.
Ingredients
Directions
A few notes if you are entertaining more people you can make more of the avocado sauce but since it was just the 2 of us we didn't need a lot. Also you could make the rice, sauce, and pico de gallo before hand to save you some time if you are entertaining as well.
We have had such a few busy weeks I haven't been blogging much. But next week we are planning on potty training so I'll be home for quite a few days in a row and hopefully will have time to work on blogging material. Specifically toddler activities, I have a ton planned for the 4-5 days we are house bound. So for all you mama's stay tuned.
Cheers,
Jess
- 2 cups uncooked long-grain white rice
- 1/2 cup fresh chopped cilantro
- 1 lime squeezed
- 1 cloves garlic; minced/grated
- Pinch of salt
Directions
- Cook rice according to package time directions.
- Chop the cilantro and juice the lime.
- Once the rice is done and while it is still warm, add the cilantro, garlic, lime juice and salt. Fluff it with a fork until the cilantro is equally distributed.
A few notes if you are entertaining more people you can make more of the avocado sauce but since it was just the 2 of us we didn't need a lot. Also you could make the rice, sauce, and pico de gallo before hand to save you some time if you are entertaining as well.
We have had such a few busy weeks I haven't been blogging much. But next week we are planning on potty training so I'll be home for quite a few days in a row and hopefully will have time to work on blogging material. Specifically toddler activities, I have a ton planned for the 4-5 days we are house bound. So for all you mama's stay tuned.
Cheers,
Jess