The classic Mexican dish with Louisiana flavors
If you are looking for a wonderful recipe that screams Mexican then this taco recipe is the one for you. Nothing is easier than tacos as everything just gets thrown in one pan and cooked until it is ready to serve. You can do whatever you want with tacos, you can serve meat or as this one calls for, fish! However, if you are craving tacos but don’t fancy cooking or following a recipe like the one below then head to your local Twisted Taco Express to satisfy those needs.
The perfect Cinco de Mayo recipe? I think so.
Whoever invented mango salsa is an absolute genius. And if you thought we were going to stop at mango salsa, think again because avocados bring salsa to a whole new level. I guess guacamole technically is avocado salsa. But who knew that mango and avocado go so well together?
Of all the tacos out there, I think fish tacos are the best. It’s like they were just meant to be, with the light and flaky fish sautéed with your favorite spices, a solidly delicious charred corn tortilla, plus a good fresh fruit salsa and maybe a sauce, such as spicy mayo.
I feel like April is the perfect time to introduce you to a fish taco recipe because it’s such a spring/summer dish. Everything about screams warm weather and outdoor barbecues: the array of color in the salsa, the fresh white fish, a light corn tortilla to wrap it all in, and for the simple fact that the fish can be grilled. It doesn’t get any more summery than grilling. So let’s talk about the fusion of flavors in these tacos.
Cajun food is one of the most misunderstood cuisines out there – usually it’s mistaken for extra spicy fish that’s been blackened (aka burnt) beyond all recognition, or anything with a little cayenne pepper thrown on top. In reality, Cajun food is one of the most distinct cuisines coming out of Louisiana, with a culture as complex as its dishes. To debunk the spice myth, the reality is, most Cajun and Creole dishes are highly seasoned, rather than just hot and spicy. The dishes call for ingredients with a ton of flavor, like fresh vegetables and smoked meats. According to experienced chefs, a properly prepared Cajun or Creole dish should leave you with a warm feeling in the back of your throat. In other words, you shouldn’t be running to get a glass or milk or water to extinguish the fire spreading down your esophagus.
The primary reason I love this recipe is because your traditional Mexican flavors are preserved in the salsa while you still have a Cajun kick in the fish. The best of both worlds, if I do say so myself. Enjoy this video I put together, and be sure to tag your creations with the #foodfinessa!
Cajun Fish Tacos with Avocado Mango Salsa
Fish Tacos
- 6 yellow corn tortillas
- 1 tbsp olive oil
- 1-1/2 lb swordfish, chopped
- 1 lb cod, chopped
- 3 tbsp cajun spice ((I got mine at Whole Foods, but you can also make your own by tossing together 6 tbsp of paprika, 1/8 cup of salt, 2 tbsp of ground black pepper, 2 tbsp of garlic powder, 1 tbsp of dried thyme, and 1 tbsp of cayenne pepper.))
Avocado Mango Salsa
- 2 ripe mangoes, chopped into cubes
- 1 ripe avocado, chopped into cubes
- 1 cup cherry tomatoes, chopped
- 1/2 cup red onion, chopped
- 1 cup cucumber, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- To prepare the tortillas, preheat a large grill skillet over medium heat, and grill each tortilla (for about 2 minutes on each side) until each side is slightly charred. Remove from heat, and set aside.
- To prepare the fish, add cajun spice to fish, and toss until all fish is evenly coated in spice. Preheat large skillet with olive oil over medium-low heat. Add fish to skillet, and sautée on each side for about 3 minutes, or until fish is cooked all the way through. Remove from heat, and set aside.
- Add all salsa ingredients to a large bowl, and toss until everything is well distributed. To assemble tacos, add a few piece of fish to tortilla, and top with salsa and more fresh cilantro. Enjoy with your favorite sauce!
