Cajun Fish Taco with Spicy Avocado Crema and Mango Salsa
It's spicy, it's sweet, it's creamy, packs a punch, fun to eat and a delight to share.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Ingredients
MANGO SALSA:
- 1/2 Avocado approx. 1/2 cup diced
- 1/4 cup onion chopped
- 1/4 cup tomato chopped
- 1 cup mango peeled and diced
- 1 teaspoon lime juice
- 1/2 cup cilantro chopped
- 2 tablespoon jalapeno deseeded and minced
- Salt
SPICY AVOCADO CREMA:
- 1 ripe avocado
- 1/4 cup créme fraish
- 1/2 cup cilantro
- 1 jalapèno
- 1 tablespoon lime juice
- Salt
CAJUN FISH:
- 1 pound tilapia fillet cut into finger length pieces.
- 1/2 cup all purpose flour
- 3-4 tablespoon fine semolina
- 2 teaspoon cajun spice mix
- 2 eggs
- 1/4 cup water.
- Oil for deep frying
OTHER:
- 8-10 corn flour tortilla
- 3/4 purple cabbage chopped
- 1/2 cup sweet white corn kernels.
Instructions
MANGO SALSA:
- Bring all the ingredients together in a mixing bowl.
- Toss. Cover and set aside for later us.
SPICY AVOCADO CREMA:
- Bring all ingredients together in a food processor. Blend until smooth and creamy.
- Set in the refrigerator until ready to use.
CAJUN FISH:
- Beat eggs and water together in a pasta bowl or a shallow bowl. Set aside.
- In another pasta bowl or a shallow bowl mix together flour, semolina and cajun spice mix.
- One piece at a time drop fish first in the flour mix, then egg and back to the flour mix.
- Drop immediately in hot oil (temp. 350 deg. F) and fry until the outer coating is golden brown in color and the fish is cooked through.
ASSEMBLING THE TACOS:
- Heat or roast tortilla over open flame or grill or a skillet.
- Place one cajun fried fish in the middle of the tortilla.
- Put approx. 1 tablespoon purple cabbage in your taco, followed by mango salsa and corn kernels. Drizzle a little bit of spicy avocado crema and serve with some chilled beer or margarita.