Cajun Fish Tacos

Delicious smoky seared Cajun fish tacos with wealthy creamy avocado cilantro sauce & spicy tangy p.C. De Gallo all wrapped in a heated tortilla.

Cajun Fish Tacos
Cajun Fish Tacos


  • 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
  • Avocado Cilantro Sauce
  • 3 ripe Hass avocado, halved, deseeded, scooped out from the 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
  • A 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


  1. 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 rub left. Let marinate while you prepare the remaining ingredients.
  2. In the blender or food processor, combine the ingredients for the avocado cilantro sauce and blend until desired consistency. Chill until ready to use.
  3. In a bowl, combine the ingredients for the pico de gallo. Chill until ready to use.
  4. 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 of minutes more if so. When you can flake the fish (or temperature reads 145 F), it’s ready.
  5. 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.

Notes1. 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.

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