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), it's 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.
Notes
1. The rub already contains salt but if you want it saltier, sprinkle some salt over the fish before the rub.
2. The fish can be cod, mahi-mahi..etc. The thinner the fish, the better since marination time is short. Thicker fish will result in less flavorful since the spice won't be able to penetrate that deep in.
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), it's 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.
Notes
1. The rub already contains salt but if you want it saltier, sprinkle some salt over the fish before the rub.
2. The fish can be cod, mahi-mahi..etc. The thinner the fish, the better since marination time is short. Thicker fish will result in less flavorful since the spice won't be able to penetrate that deep in.
No comments:
Post a Comment