CAJUN FISH TACOS

By Jeff Benda

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www.WildGameandFish.com 

Servings: 4
Prep time:  20 minutes
Cook time: 10 minutes

Living and fishing in North Dakota, I’ve hauled in my fair share of walleye from prairie lakes and the Red River that winds its way through Fargo. And while my home waters are a long way from the Louisiana bayou, I’ve always had a deep appreciation for Cajun flavors and a serious love for fish tacos. 

This Cajun Fish Tacos recipe brings those two passions together in one flavor-packed bite. Wild-caught fish is coated in a smoky, slightly spicy Cajun rub with panko breadcrumbs, baked until golden, and tucked into warm tortillas. Add a crunchy slaw and a splash of lime juice, and you’ve got a taco that bridges the gap between the upper Midwest and the Gulf Coast. It’s a little North Dakota with a Cajun kick that reminds you just how far good food can travel on the back of a strong cast and a sharp fillet knife blade.

If you are looking for more great fish recipes, you can also check out Jeff Benda’s Smoked Fish Dip and Mediterranean Fish Salad.

Ingredients

• Four 6-ounce fish fillets
• Kosher salt
• Freshly ground black pepper
• ¼ teaspoon each cumin, paprika, onion powder, garlic powder, dried oregano, dry mustard, and cayenne pepper
• ¼ cup panko breadcrumbs
• 4 cups tri-color coleslaw (16-ounces)
• ½ cup fresh cilantro leaves
• ¼ cup mayonnaise
• 2 Tablespoon pickled jalapenos, diced
• 1 Tablespoon apple cider vinegar
• ½ teaspoon each sugar, celery salt, and Old Bay seaoning
• 8 small corn or flour tortillas
• 1 lime, cut into wedges

Instructions

1. Take the fish fillets out of the refrigerator, pat dry with paper towels, then salt both sides well. Sprinkle with freshly ground pepper. Let them come to room temperature while you gather the rest of your ingredients.
2. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
3. In a small bowl, combine the cumin, paprika, onion powder, garlic powder, oregano, dry mustard, and cayenne. Sprinkle ¼ teaspoon of the seasoning over each fish fillet. Then top each fillet with 1 Tablespoon of panko breadcrumbs.
4. Bake the fish for 10 minutes or until it reaches an internal temperature of 145 degrees F. When there is 3 minutes left on the fish, place the tortillas on a rack in the oven to warm.
5. Meanwhile, in a large mixing bowl, combine the coleslaw, cilantro, mayonnaise, pickled jalapenos, apple cider vinegar, sugar, celery salt, cumin, onion powder, and garlic powder and stir well to combine. 
6. Remove fish from oven and transfer baking sheet to a wire rack. Use a fork to roughly flake the fish into smaller pieces that will fit into a taco. Remove tortillas from oven.
7. To assemble the tacos, fill a tortilla with a couple of spoonfuls of the coleslaw, followed by the fish, and any other desired toppings like extra pickled jalapenos.
8. Serve immediately with lime wedges on the side.