Fish Tacos
Here they are… my obsession… literally, I talk about fish tacos all the time.
They’re delicious. The fish is lightly coated in Cajun spice.
Then there’s the creamy guacamole to cool it right down.
And as if that’s not enough… enter Mango Salsa…
You have crunch, sweet tang and of course the heat from the fresh jalapeño peppers.
It’s everything great about food… on a warmed tortilla shell.
You need to try this recipe, and tell all your friends about it too 😋
Print Fish Tacos
- Total Time: 17 minutes
- Yield: 8 1x
Description
Spicy fish cooled with fresh guacamole, topped with a sweet and spicy, crunchy mango salsa, again cooled with a whipped scallion and lime dressing; literally a flavour and texture extravaganza 🙂
Ingredients
4 x 8 oz/225 g cod fillets (or any firm fish white fish) – I used frozen
Cajun seasoning, to taste
1 tbsp extra virgin olive oil
8 Flour tortillas, warmed (I just use the microwave but the oven will work too)
1 Batch Guacamole
1 Batch Mango Salsa
1 Batch Creamy Lime Scallion Dressing (you can use ranch sauce in a pinch)
Season each cod fillet with Cajun seasoning (on both sides).
Instructions
Season each cod fillet with Cajun seasoning (on both sides).
Heat a large frying pan over medium high heat and add the olive oil, when it’s hot (the oil will ripple), add in the seasoned cod fillets.
Sauté the fish for 3-4 minutes and then flip; sauté for another 3-4 minutes, until the fish is cooked through.
To assemble the tacos put some guacamole (1-2 tbsp in the centre of the warmed shell.
Top with half a cod fillet (1 cod fillet for 2 tacos).
Top with the mango salsa (again, about 1-2 tbsp), then drizzle the mayo or ranch sauce.
Serve immediately and enjoy my favourite meal that I’ve been obsessed with for months!
- Prep Time: 10 Minutes
- Cook Time: 7 Minutes
Originally posted on August 15, 2017!
