Cajun Fish Tacos With Chipotle Salsa
 
Prep time
Cook time
Total time
 
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Ingredients
Fish marinade
  • 4 good quality white fish fillets (I used Haddock which was kindly provided to me by the amazing people at SIZZLEFISH)
  • 5 tbsp chipotle seasoning
  • 2 tbsp olive oil
  • Salt to taste
  • 2 tsp spicy paprika powder
  • 2 tsp garlic powder
Chipotle Salsa
  • 2 fresh tomatoes, chopped
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp chopped fresh cilantro
  • 4 garlic cloves
  • 1 jalapeno
  • Salt to taste
  • Lime juice to taste
Cilantro-jalapeno Yogurt
  • ½ cup low fat yogurt, plain
  • ¼ cup finely chopped cilantro
  • 1 finely chopped jalapeno or as per your taste
  • Salt to taste
  • Lime juice to taste
Coleslaw
  • Pre chopped coleslaw mix or you can chop your own (You can use green cabbage, purple cabbage, carrots) (Around 4 cups)
  • 1 red onion, thinly sliced
  • 1 jalapeno sliced thinly
  • 2-3 tbsp apple cider vinegar or to taste
  • 3 tbsp honey or maple syrup or sweetener of your choice (adjust as per your taste)
  • Salt & Black pepper to taste
  • 12 White corn tortillas, cooked directly on gas using tongs until charred slightly on both the sides.
Instructions
  1. Marinate the fish by mixing all the spices in a bowl. Wash the fish under running water and then rub the spice mix all over the fish. Transfer it to a ziplock or glass container and cover and refrigerate for 2-4 hours.
  2. When you are ready to eat, start like half an hour before. Take out the fish and throw it on a hot skillet at medium-low heat and let it cook for 4-6 minutes and then flip. Cook until it turns white and as you touch you see flakes which start to fall apart.Keep it aside.
  3. Meanwhile prepare the sauces & slaw.
  4. In a bowl throw all the slaw ingredients and stir around and taste. Adjust seasoning as per taste. Keep it aside.
  5. For chipotle salsa, add all the ingredients in a food processor and process until almost smooth but little bit chunky. Taste & adjust and keep aside.
  6. In a bowl, add all the ingredients of cilantro yogurt and mix. Taste & adjust and keep aside.
  7. Using tongs, one tortilla at a time, cook it on direct flame on the stove until it starts to get charred on both the sides.
  8. For assembling, layer a dollop of cilantro-jalapeno yogurt on each tortilla. Place some small cooked fish pieces and then add on the slaw, cilantro yogurt, chipotle salsa and fresh jalapenos.
  9. EAT.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/cajun-fish-tacos/