Baja Fish Tacos

Ingredients


3 tilapia fillets (around 1.5 pounds)

The Spice Apothecary's Hella Cajun seasoning to taste

2 tablespoons of extra virgin olive oil

toasted corn or flour tortillas


For the Avocado Creme

2 avocados

4 tablespoons of plain yogurt

1-2 tablespoons of extra virgin olive oil

2 garlic cloves

The Spice Apothecary's Hella Cajun seasoning to taste

1 tablespoon of fresh cilantro


Pickled onions for serving


Directions


Run your fingers over the filet to feel for pin bones, remove any you find.

Tilapia has a thick side (the upper portion) and a thin side (the lower portion) of each filet. Cut the fish in half lengthwise then into chunks. Separate the thicker portions from the thinner in order to cook the fish evenly. Move to a sheet pan and sprinkle the fish lightly with The Spice Apothecary's Hella Cajun seasoning.

Heat up a griddle. While it heats up toast the tortillas to add a little more depth of flavor. Just lay them down and toast a couple of minutes per side. Then set aside.

Drizzle 2 tablespoons of extra virgin olive oil on the griddle. Lay the thicker fish, seasoning side down over the larger burner and the thinner fish over the smaller burner Cook the thicker fish 2-3 minutes per side and the thinner fish 1-2 minutes. (season the other side before flipping).

Gently pierce the fish with a sharp knife, if it slides through easily, the fish is done. Remove to a plate and set aside.

This next step can actually be done ahead of time.

Cut open 2 avocados and remove the seed. Scoop out the flesh and place into a food processor along with 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and The Spice Apothecary's Hella Cajun (to taste) and puree until smooth. For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated.



Lay out the tortillas and spread with some avocado creme. Next break up 2-3 pieces of fish per tortilla and top with some Pico de Gallo.

Top with Pickled Red Onions and serve.

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