Ragin’ Cajun Fish Tacos

Thu, 07/08/2021 - 6:30pm

The Block Island waters are home to some of the tastiest fishes including black sea bass (my personal favorite), striped bass, cod, and flounder. Rig up
your fishing pole or head to the local fish market and make some of the best fish tacos you will ever taste! You can get the Ragin’ Cajun spice blend at the
BIG, Dick’s Fish and Provisions or Block Island Trading Company. This recipe comes together easily and is packed with incredible, fresh flavors.
Ragin’ Cajun Fish Tacos with Fresh Salsa and Mexican Crema
1⁄4 cup olive oil
2 pounds white fish (black sea bass, cod, striped bass, haddock, etc.)
2 tablespoons Dish off the Block Ragin’ Cajun seasoning
2 cups Mexican mix shredded cheese
8, 8” flour tortillas
Salsa (see recipe below)
1, 10-ounce bag coleslaw mix (or broccoli slaw)

Mexican Crema sauce (see recipe below)

2 limes, quartered
1 bunch cilantro

Heat olive oil in a large non-stick skillet over medium heat. Sprinkle Cajun seasoning over fish and rub into the flesh (the seasoning is spicy, so use carefully depending on how much heat you like). Place seasoned filets in the skillet and cook about 2 minutes per side until just cooked through. Liberally sprinkle the cheese over the fish, reduce heat to low, and cover the pan. Once cheese is melted, turn off the heat but keep covered until ready to plate.
Lightly brush each tortilla with oil on both sides. Place one-by-one in a hot non-stick skillet and toast on each side until lightly browned, about 2 minutes.
To assemble tacos, place a few small pieces of fish down the center of each tortilla. Top with about 2-3 tablespoons salsa, 1⁄4 cup coleslaw mix, a few cilantro leaves, and drizzle with the crema and a squeeze of lime juice.

8-10 plum tomatoes
1 medium size sweet onion, chopped
2 jalapenos, minced (seeds included)
1/2 cup fresh cilantro, chopped
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons fresh lime juice (about 2large limes)
Place all of the salsa ingredients in order in medium size bowl and toss. Let stand 1 hour or longer for flavors to marry.

Mexican Crema
1 cup sour cream
1 cup heavy cream
1⁄2 teaspoon salt
Mix all ingredients in a small bowl.
If you have a squeeze bottle, place the crema in the bottle for easy application or just drizzle on the tacos with a spoon.

Get more approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB and Insta for new recipes and tips!