Going Coastal: Cajun Fish Tacos

Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.

Most city's have a signature sandwich. In New York it's the Ruben, Philly has their cheese steak and Maine is famous for the lobster roll. In San Diego they treasure the fish taco. Fresh fish, shredded cabbage, salsa and a white sauce in a corn tortilla, with a slice of lime. The fish is usually fried in a thick batter but also shows up grilled. I prefer the grilled but both are worth their weight in gold. But these Cajun style fish tacos may be worth their weight in whatever is worth more than gold.

Cajun Fish Tacos
1 pound redfish (or other white fish) filets
1/2 cup fresh salsa
1/2 pound crumbled Queso Fresco
Juice of 2 limes
1/4 cup Cajun seasoning
Tabasco sauce to taste
1 cup shredded purple cabbage
1/2 cup roasted garlic
12 flour tortillas
3/4 cup Crème fraiche

Coat the Redfish filets completely with Cajun seasoning then grill, basting with limejuice after each turn. Just before the fish is done heat each tortilla on the grill slightly then place under a towel to keep warm. Build the tacos by first spreading a teaspoon of roast garlic on the tortilla then adding in order the redfish, Tabasco sauce, Queso Fresco, cabbage, salsa, and finally Crème fraiche.
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