Cajun Fish Tacos

• Seafood

  • 2 lb Fish, white

• Produce

  • 1/2 cup Cilantro, leaves & stems
  • 1/2 cup Cilantro, leaves
  • 1 bunch Cilantro
  • 1 Coriander
  • 6 Garlic clove
  • 1 Garlic powder
  • 3 Hass avocado, ripe
  • 2 Jalapeno
  • 4 cups Lettuce or alfalfa sprouts
  • 2 Limes
  • 1 Onion powder
  • 1 Oregano
  • 1 Thyme
  • 5 Tomatoes, large
  • 1/2 White onion, medium

• Condiments

  • 1 Avodaco cilantro sauce
  • 1 Pico de gallo

• Baking & Spices

  • 1 Black pepper
  • 1 Cajun rub
  • 1 Cayenne
  • 1 Paprika
  • 1 Salt
  • 2 Salt and black pepper
  • 1 Sugar
  • 2 pinches Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 Cumin
  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 6 tbsp Yogurt, whole plain
  • 1/4 cup Yogurt or sour cream

Found on curiousnut.com

Description

Ingredients

• 2 lb any white fish (see note 2)
• Cajun rub
• 2 tsp of:
• Cumin
• Coriander
• Paprika
• Garlic Powder
• Onion Powder
• Cayenne
• 1 tsp of:
• Thyme
• Oregano
• Black Pepper
• Salt
• Sugar
• Avodaco Cilantro Sauce
• 3 ripe hass avocado, halved, deseeded, scooped out from peel
• 6 tbs whole plain yogurt
• ½ cup cilantro (leaves & stems)
• 2 garlic cloves, peeled
• 1 tbs olive oil
• ¼ tsp ground cumin
• Salt and black pepper to taste
• Pico de Gallo
• 5 large tomatoes, diced
• ½ medium white onion, soaked in water for 5-10 minutes
• 4 garlic cloves, finely chopped
• ½ cup cilantro leaves, roughly chopped
• 2 Jalapeno, half or fully deseeded if you want it less spicy and diced
• 2 limes, juiced
• Salt and black pepper to taste
• Couple of pinches of sugar
• 8 flour tortillas, warmed and covered in a towel-lined plate
• 4 cups thinly sliced lettuce or alfalfa sprouts
• 1 bunch cilantro, roughly chopped
• ¼ - ½ cup yogurt or sour cream

Directions

• In a small bowl, combine the ingredients for the Cajun rub. Generously coat the fish with the rub (see note 1). There will be some the rub left. Let marinate while you prepare the remaining ingredients.
• In the blender or food processor, combine the ingredients for the avocado cilantro sauce and blend until desired consistency. Chill until ready to use.
• In a bowl, combine the ingredients for the pico de gallo. Chill until ready to use.
• Over medium high heat, add a coat of oil in a pan. Once the pan is hot, sear the fish until browned and charred to your liking. Depending on how thick the fish is, fry 2-3 minutes on each side. If the fish is really thick, lower the heat a little so that the center can cook without the outside burning. Cook a couple minutes more if so. When you can flake the fish (or temperature reads 145 F), its ready.
• To assemble, break up the seared fish and place them on a warm tortilla. Top with lettuce, avocado cilantro sauce, pico de gallo, cilantro and yogurt.