Cajun White Fish Tacos with Avocado, Pico de Gallo, and Lime Jallapeño Sauce
Flaky Cajun white fish tacos with avocado, pico de gallo, pickled red cabbage, cheddar, and a creamy lime-jalapeño sauce.
Ingredients
For the Cajun-style seasoning
- 1 tablespoon salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 3 tablespoons paprika
- 2 tablespoons cayenne pepper
- 2 tablespoons black pepper
- ½ teaspoon white pepper
For the fish
- 1 to 2 pounds white fish fillets
- 1 tablespoon Cajun-style seasoning
- ¼ cup olive oil
- juice of 1 lemon
- 3 tablespoons white wine
- 1 tablespoon roasted garlic paste
For the avocado topping
- 2 avocados
- juice of 1 lime
- salt to taste
- black pepper to taste
For the pico de gallo
- 1 cup diced tomatoes
- ¼ cup diced red onion
- 1 jalapeño pepper finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- salt to taste
For the pickled red cabbage
- 3 to 4 cups shredded red cabbage
- equal parts white vinegar and water enough to cover the cabbage
- ½ teaspoon sugar
- pinch of salt
For the lime-jalapeño sauce
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- juice of 1 lime
- 1 jalapeño finely minced
- 1 teaspoon capers finely minced
- 1 teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill
For serving
- 10 to 12 corn tortillas
- shredded cheddar cheese
- lime wedges optional
Instructions
Mix the seasoning
- Stir the salt, garlic powder, onion powder, paprika, cayenne, black pepper, and white pepper together in a small jar or bowl. This makes more than you need for one batch, so save the extra for shrimp, fries, or grilled chicken.
Marinate the fish
- Pat the fish filets dry. Dice the fish into small chunks, about ½ inch. In a bowl, mix together 1 tablespoon of the Cajun seasoning, olive oil, lemon juice, white wine, and roasted garlic paste. Add the fish chunks and mix well, cover, and refrigerate for at least 20 minutes and up to 2 hours.
Dice the avocado
- Dice the avocados and mix with lime juice, salt, and black pepper. Press wrap or parchment against the surface and chill until you need it.
Stir together the pico de gallo
- Mix the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set it aside so the flavors have a little time to come together.
Quick-pickle the cabbage
- Put the cabbage in a saucepan and pour in enough equal parts vinegar and water to cover it. Add the sugar and a pinch of salt. Bring it to a gentle simmer and cook for 3 to 5 minutes, just until the cabbage softens a bit and turns bright purple/pink. Drain it well and squeeze out extra liquid. Let it cool before serving.
Make the sauce
- Mix the Greek yogurt, mayonnaise, lime juice, jalapeño, capers, cayenne, oregano, cumin, and dill until smooth. Chill it until serving time.
Cook the fish
- Heat a flat top, griddle, or cast-iron skillet over medium-high heat. Lift the fish from the marinade and let the extra drip away. Place the fish chunks on the hot surface in one layer.
- Leave the fish alone long enough to brown. That first sear matters. Once the underside has color and a little crust, turn the fish and finish cooking until it flakes easily and reaches 145°F. This usually takes another 2 to 4 minutes, depending on thickness.
Warm the tortillas
- Heat the corn tortillas one at a time until soft and lightly charred in spots. Keep them wrapped in a clean towel so they stay warm and bend instead of crack.
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