The subtle flavor of delicately cooked fish seasoned with Hella Cajun over a spicy avocado creme, with fresh pico de gallo and pickled onion
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
Or El Taco Seasoning for less heat
1 tablespoon of fresh cilantro
Pickled red onions for serving
Directions
Cut open 2 avocados and remove the pit. 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.
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 toast the tortillas a couple of minutes per side to add a little more depth of flavor. 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.
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 1/2 to 1 teaspoon of The Spice Apothecary's Hella Cajun (to taste) or El Taco Seasoning 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 & pickled red onions and serve.
For step-by-step instructions with photos, check out the Baja Fish Tacos recipe on our food blog, Simply Sundays.