Ingredients
Scale
- For the fish:
- 1 pound halibut or other mild white fish
- 2 to 3 tablespoons Cajun seasoning
- 3 tablespoons olive oil
- For the tomatillo sauce:
- 1⁄2 cup roughly chopped cilantro
- 2 tomatillos, husked and chopped
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 cup sour cream
- 1⁄4 cup mayonnaise
- Salt and black pepper, to taste
- For the pico de gallo:
- 4 to 5 tomatoes, chopped
- 1⁄4 cup minced green onion
- 1⁄2 cup finely chopped red onion 1⁄2 to 3⁄4 cup chopped cilantro
- 1 to 2 jalapeños (to taste), finely minced
- Juice of 1 lime
- 1 to 2 garlic cloves, minced or pressed 2 teaspoons kosher salt
- For the taco assembly:
- Flour tortillas
- Shredded cabbage Shredded cheddar cheese
Instructions
- Cut fish into 2-ounce portions about 1⁄4 to 1⁄2 inch thick. Sprinkle Cajun seasoning on both sides. Heat a large skillet over medium-high heat. Add olive oil. Add fish and cook 2 to 3 minutes per side. (e fish is thin, so don’t overcook!) Place cooked fish on cookie sheet and keep warm in 250°F oven until all the fish is done.
- Mix all tomatillo sauce ingredients in a food processor or blender. Place in refrigerator until ready to use.
- Mix all pico de gallo ingredients together. Taste to adjust seasonings.
- Warm the tortillas. For each taco, place fish, cabbage, cheese, sauce, and pico de gallo in a warm tortilla.