Cajun Fish Tacos have a flavor combination explodes with deliciousness. They’re spicy, cool, soft, crispy, hearty and a touch sweet — all at once! You simply won’t be able to get enough!Simply put, these tacos are an explosion of delicious flavors, and you’ll want to savor every bite. They’re refreshing, tangy and spicy.
Inspiration for Cajun Fish Tacos
The flavor profile is pretty close, though the eating experience is quite different when you’re not sitting alongside a truck, across the street from the ocean in Hawaii.
What’s in Cajun Fish Tacos?
- neutral oil (like grapeseed or vegetable)
- Mahi Mahi
- garlic and onion powder
- smoked paprika
- salt, black pepper
- Quick Spicy Pickled Cabbage
- sour cream
- black olives
The spiced fish is so incredibly delicious with the subtly sweet pickled cabbage — it’s a scrumptious explosion of flavor.
For now, I’ll take the delicious taste! Until next time in Hawaii.
I hope you enjoy every last bite of your Cajun Fish Tacos!
More delicious taco recipes:
- Halibut Blood Orange Ceviche Tacos
- Pepper Jack Turkey Lettuce Tacos
- Pickled Tomato-Pulled Pork Tacos
- Roasted Cauliflower Al Pastor Tacos
Cajun Fish Tacos have a flavor combination explodes with deliciousness. They're spicy, cool, soft, crispy, hearty and a touch sweet -- all at once! You simply won't be able to get enough!
- grapeseed oil for the pan (or other neutral oil, like vegetable)
- 10 (8-inch) flour or corn tortillas
- 1 pound Mahi Mahi fillet (or other firm, mild white fish like cod)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground oregano
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground thyme
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- pinch freshly ground black pepper
- 2 medium-sized avocados
- 2 teaspoons fresh lemon juice
- 3 cups Quick Spicy Pickled Cabbage (click here for the recipe)
- 1 cup Romaine lettuce, shredded
- ¾ cup sour cream
- ¾ cup El Pato Salsa de Chili Fresco (or another salsa you like)
- sliced black olives and diced fresh tomato for garnish (optional)
Coat the bottom of a large sauté pan with the oil and place it over medium-high heat. Add as many of the tortillas as you can fit. Sauté each side for a minute or so, until they're crisp. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are done, placing them on a large plate as you go. Set aside.
Place the fish fillets on a clean, dry surface and coat the bottom of the same large sauté pan with a bit more oil. Preheat the pan over high heat and in a small bowl, combine the garlic powder, onion powder, oregano, paprika, salt, thyme and cayenne. Sprinkle both sides of the fillets evenly with the spice mix and a bit of black pepper, placing them directly in the hot pan as you go. (You should hear a sizzling sound when they hit the pan -- if you don't it's not hot enough yet.)
Sauté the fish just until it's cooked through, 2 to 3 minutes per side. Remove from the pan and set aside to cool on a large covered plate. Once it's cool enough to touch, use your hands to break it into smaller pieces (not too small -- they should be bigger than bite-sized.)
Fill the prepared taco shells, evenly distributing the ingredients in the following order:
pickled cabbage, fish, lettuce, sour cream, avocado and salsa.
Garnish each one with the olives and tomatoes.
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