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 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1 ripe avocado
- 1/4 cup créme fraish
- 1/2 cup cilantro
- 1 jalapèno
- 1 tablespoon lime juice
- Salt
- 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
- 8-10 corn flour tortilla
- 3/4 purple cabbage (chopped)
- 1/2 cup sweet white corn kernels.
Instructions
- 1
Bring all the ingredients together in a mixing bowl.
- 2
Toss. Cover and set aside for later us.
- 3
Bring all ingredients together in a food processor. Blend until smooth and creamy.
- 4
Set in the refrigerator until ready to use.
- 5
Beat eggs and water together in a pasta bowl or a shallow bowl. Set aside.
- 6
In another pasta bowl or a shallow bowl mix together flour, semolina and cajun spice mix.
- 7
One piece at a time drop fish first in the flour mix, then egg and back to the flour mix.
- 8
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.
- 9
Heat or roast tortilla over open flame or grill or a skillet.
- 10
Place one cajun fried fish in the middle of the tortilla.
- 11
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.