Cajun Fish Tacos

These Cajun fish tacos are a tasty bit of a modern fusion - bold Cajun flavour meets fresh, zesty taco night. Not traditional by any means, but when it tastes this good, no one’s complaining.

I like to use cod for its mild taste and firm texture which holds together nicely when grilled. This recipe is super simple to make - marinate your fish, then let it sit in the fridge for no more than an hour. If it sits too long, the acid from the lime starts cooking the fish, which we don't want here. Coat in Smokey Joe’s Cajun seasoning, grill until it’s crisp on the edges and then get ready to eat.

Serve it up in warm tortillas with some crunchy slaw, lime crema, or a few pickled onions. Quick to cook, full of flavour, and perfect when you want something fresh and light.

What you need

500gr white fish, such as cod

2 limes

2 tsp Dijon mustard

1 tsp Smokey Joe's Cajun rub

½ cup olive oil

2 cloves garlic

8 corn tortillas

To serve

Shredded cabbage or slaw

Thinly sliced red onions

Coriander leaves

Pickled jalapenos

Diced avocado or guacamole

Sour cream

What to do

1. Juice one lime. Cut the other lime in wedges; set aside until serving time.

2. To make the marinade: in a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.

3. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour, or the fish will start to cook with the lime.

4. When ready to cook, start the pellet grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

5. Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Smokey Joe’s Cajun Rub.

6. Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no real need to turn it.)

7. Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the grill until flexible and hot.

   
   

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Serve with the reserved lime wedges.

enjoy.