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Cajun Fish Tacos

with Marinated Vegetables & Cotija Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These Southern-inspired tacos pack plenty of zesty flavor: flaky tilapia is seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes.

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Cajun Fish Tacos with Marinated Vegetables & Cotija Cheese
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Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; grate on the large side of box grater. Roughly chop the piquante peppers. Cut out and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes. In a medium bowl, combine the sliced sweet peppers, halved tomatoes, and half the vinegar. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the slaw:
2 Make the slaw:

While the vegetables marinate, in a bowl, combine the sliced celery and white bottoms of the scallions, grated carrots, chopped piquante peppers, mayonnaise, and remaining vinegar. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook & halve the fish:
3 Cook & halve the fish:

While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Carefully halve each piece lengthwise.

Warm the tortillas:
4 Warm the tortillas:

While the fish cooks, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in a large piece of aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Finish & serve your dish:
5 Finish & serve your dish:

Assemble the tacos using the warmed tortillas, halved fish, marinated vegetables (discarding any marinating liquid), cheese, and sliced green tops of the scallions. Serve the tacos with the slaw on the side. Enjoy! 

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Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; grate on the large side of box grater. Roughly chop the piquante peppers. Cut out and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes. In a medium bowl, combine the sliced sweet peppers, halved tomatoes, and half the vinegar. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

2 Make the slaw:

While the vegetables marinate, in a bowl, combine the sliced celery and white bottoms of the scallions, grated carrots, chopped piquante peppers, mayonnaise, and remaining vinegar. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Cook & halve the fish:
3 Cook & halve the fish:

While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Carefully halve each piece lengthwise.

4 Warm the tortillas:

While the fish cooks, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the tortillas in a large piece of aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Warm the tortillas:
Finish & serve your dish:
5 Finish & serve your dish:

Assemble the tacos using the warmed tortillas, halved fish, marinated vegetables (discarding any marinating liquid), cheese, and sliced green tops of the scallions. Serve the tacos with the slaw on the side. Enjoy!