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 cream and just use some plain old sour cream, don’t! This lime cream 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 Cream::
⅛ cup sour cream
3 tablespoons mayonnaise
juice from 1 lime
zest from ½ lime
salt and pepper, to taste

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

Tacos::
2 tablespoons olive oil
juice from 1 lime
1 tablespoon Cajun seasoning
¼ teaspoon cumin
⅛ teaspoon cayenne pepper
⅛ teaspoon chili powder
½ teaspoon garlic powder
salt and pepper, to taste
1 lb tilapia, cut into strips
2 cups of water
8 soft taco corn tortillas
1 avocado, sliced

HSN 20-cup Multicooker (item #605912) or other 20-cup Digital Multicooker; adjust the ingredient amounts for smaller cookers
8 tacos
Prep Time: 15 minutes
Cook Time: 9 minutes

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

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

For the Tacos:
1. In a medium bowl, mix together the vegetable oil, lime juice, Cajun seasoning, cumin, cayenne, chili powder,  garlic powder, and salt and pepper to taste.
2. 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.
3. Pour 2 cups of water into the inner pot of the multicooker.
4. 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.
5. Plug in your cooker and press the START button to turn it on. Press STEAM and then (+) to set for 10 minutes. Press START, and the cooking indicator light will illuminate; the digital display will show a chasing pattern to show it is set. Close the lid.
6. 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. Close the lid.
7. Cook the remaining 9 minutes until the cooker switches to KEEP WARM. Press START to turn off the cooker.
8. Open the lid and carefully remove the steam tray by using heat-proof oven mitts.
9. Transfer the fish to a cutting board or plate and break into smaller pieces with a fork.
10. To assemble, on each tortilla put some of the slaw, some fish, lime cream, and a slice or two of avocado.

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