Cajun Fish Tacos

Who doesn’t love tacos? Especially some spicy fish ones! These are so incredibly easy and jam packed with flavor. If for some reason you are thinking that you can skip the lime crema and just use some plain old sour cream, don’t! This lime crema basically makes the taco (sorry, fish). Adjust the seasoning depending on your spice preference and use this basic steamed fish idea to create tons of fish taco variations.

Ingredients
Lime Crema::
1/3 cup sour cream
3 tbsp mayonnaise
juice from 1 lime
zest from 1/2 lime
salt and pepper, to taste

Slaw::
2 cups shredded red cabbage
1 bunch cilantro, chopped
1 green onion, sliced

Tacos::
2 tbsp olive oil
juice from 1 lime
1 tbsp Cajun seasoning
1/4 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/2 tsp garlic powder
salt and pepper, to taste
1 lb tilapia, cut into strips
8 soft taco corn tortillas
1 avocado, sliced

ARC-150SB or other 20-cup multicooker with the Steam function
8 tacos
Prep Time: 15 minutes
Cook Time: 9 minutes

Directions
For the Lime Crema:
In a small bowl, mix together all of the crema ingredients, then set aside.

For the Slaw:
In a large bowl, combine all of the slaw ingredients, then set aside.

For the Tacos:
In a medium bowl, mix together the vegetable oil, lime juice, seasonings, and salt and pepper to taste. Put all of the fish into the bowl, turning it over a few times with tongs to completely cover the fish in the sauce. Put in the fridge and let marinate for 10 minutes.

Pour 2 cups of water into the inner pot of the rice cooker. Press the Steam button and set for 10 minutes. Line the steam tray completely with foil. Put the fish into the steam tray and pour any of the remaining marinade over the fish. If not all of the fish will fit, cook it in batches. Once the timer on the rice cooker counts down to 9 (this means the water is boiling and ready for optimal steaming), carefully open the lid and put in the steam tray with the fish. Cook the remaining 9 minutes then carefully remove.

Transfer the fish to a cutting board or plate and break into smaller pieces with a fork.

To assemble, on each tortilla put some of the slaw, some fish, lime crema, and a slice or two of avocado.

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