While everyone is dreaming of a white Christmas and cleaning their chimneys for jolly old St. Nick, we’re devouring these Ragin’ Cajun Fish Tacos because *most* people still need to eat something besides Yule Log and Russian Tea Cookies. Sidenote: though if made with the right ingredients, Yule Log and Russian Tea Cookies most certainly can be a superfoodish meal.
But these tacos though.
I don’t know what my favorite part about these tacos is: the Alaskan Cod generously seasoned with smoky Cajun spices, or the zesty crunch of the lettuce or the tangy sauce that tops these tacos with a perfect combination of sweet, sour, and spicy. <<Please pardon my drooling.>>
You really can’t go wrong with these tacos. Topped with purple cabbage, sliced tomatoes and avocados, and cilantro – it has a perfect combination of the finest of fresh vegetables.
This has become a default dish at our home for those nights when I haven’t planned ahead of time because frozen fish can be thawed in 10 minutes in cold water (if the fish is individually wrapped). I always have on hand most other ingredients.
Any white, firm fish will do – I used Wild Alaskan Cod and it held up really well. It was still slightly frozen when I began working with it but all the better for ease of cutting it.
After rinsing and patting the fish fillets dry, cut them into 1/4″ slices and season with Cajun Seasoning from these Sweet Potato Fries Recipe. For your ease, I’ve also included the Cajun Seasoning Recipe in the recipe card below. I always have this seasoning on hand and make enough to last me awhile. If you’re wanting to make this in bulk, either double or triple the recipe below or simply go to my Cajun-Seasoned Sweet Potato Fries Recipe and follow the recipe for ‘bulk making.’ I prefer to purchase my spices in bulk from Mountain Rose Herbs, not only are their products wild-harvested or organic, they offer generous discounts for bulk purchases.
I have this Lodge Square Grill Pan that works great for faux grilling. Of course you get extra brownie points for real grilling in December!!
Simple Tortilla Trick
We don’t own a microwave. We tossed it many, many years ago and haven’t looked back. And even if we did, I’m not sure using it to reheat tortillas is a good thing. Wouldn’t it make them all soggy? I don’t know but I do know, tortillas can easily be reheated on a regular cast iron skillet using a simple technique and it’s actually pretty simple and quick. Before we get to the reheating technique, I wanted to mention that we used these Ezekiel Sprouted Tortillas. I prefer these for my family because the sprouting releases phytic acid in the grains making digestion and nutrient assimilation easier on the gut. They can be found in Whole Foods or Sprouts Markets and of course in bulk on Amazon. Or better yet, go completely grain free and GAPS friendly and make this a Cajun Fish Taco Salad (my choice!).
Place all tortillas stacked in a dry (no oil) cast iron skillet on medium heat. Every 10-15 seconds, switch the tortillas by placing the bottom 3-4 tortillas of the stack to the middle-top of the entire stack. This way, the very bottom tortilla is now sandwiched between two cold tortillas heating the one right above it and the one below it. Continue with the remaining tortillas until all are heated through. You may have to carefully separate the tortillas with your hand but once it starts to warm up, it becomes easier to work with. Wrap in a kitchen sack towel to keep warm until ready to eat.
Now that the fish is done, tortillas are heated, next comes the dressing.
If this seems daunting, it really isn’t. A lot of this can be prepped ahead of time making pulling dinner together effortless. For example, make the dressing and shred the cabbage up to a week before. And of course, having Ragin’ Cajun Seasoning on hand always helps.
The dressing really is as easy as putting four ingredients together: ketchup, mayonnaise (find my easy recipe here), hot sauce and juice of one lime. Simple yet adds a ton of flavor.
Look at all that goodness right there. The juicy tomatoes, creamy avocados, crispy cabbage, smoky cajuned fish, drenched in zesty dressing all rolled in sprouted deliciousness. Taco night doesn’t get better than this.
- 1 ½ t real salt
- 1 ¼ t smoked paprika
- 1t onion powder
- ½ t garlic powder
- ½ t turmeric
- ½ t oregano
- ¼ t cumin
- Pinch of black pepper
- Pinch of chipotle pepper (optional)
- ½ c mayonnaise
- ⅓ c ketchup
- 1T hot sauce
- juice of 1 lime
- 3½ lbs firm, white fish (pollock and cod are great)
- 5 cups shredded cabbage
- 1T sea salt
- 2 tomatoes, chopped or diced
- 1 avocado, chopped or diced
- handful of cilantro sprigs
- 12 - 8" tortillas (optional)
- Combine all ingredients for the Cajun Seasoning
- Combine all ingredients for Dressing
- Shred cabbage and season with 1 tablespoon of salt. Massage with hands and combine well. Set aside.
- Rinse and pat dry fish fillets. Cut into ¼" X 2" pieces. Season generously with Cajun Seasoning.
- On medium-high heat , on a hot cast-iron griddle or skillet, sear fish for 1 minute on each side taking care not to overcook.
- On medium-low heat, place entire stack of tortillas on a dry (no oil) cast iron skillet. Every 10-15 seconds, move the bottom 4 tortillas to the middle/top of the stack. Continue with the remainder of the tortillas.
- On warm tortilla: spread ½ cup shredded cabbage, followed by fish, tomatoes, avocado, cilantro and spread with dressing.
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