Cajun-Crusted Fish Tacos


Pico De Gallo:
1 large tomato, diced
½ c red onion, diced
2 Tbsp lime juice
2 Tbsp cilantro, chopped
1 tsp jalapeno pepper, minced (seeds removed to reduce heat)
½ tsp minced garlic
Salt and pepper, to taste

For the Fish:
1 pound white fish (talipia, cod, haddock)
¼ c extra-virgin olive oil
1 tsp Cajun seasoning
¼ c whole wheat flour

8 whole-grin flour tortillas
2 c shredded green cabbage
1 avocado, sliced
4 lime wedges


  1. Place all pico de gallo ingredients in small mixing bowl and toss to combine.
  2. Cut fish into strips.
  3. Heat a large pan over medium-high heat and add 2 tbsp oil.
  4. Sprinkle Cajun seasoning over fish and dust lightly with flour.
  5. When oil is hot, add fish to pan. Ensure sides of fish are not touching each other. Add oil, as necessary. Cook until opaque almost halfway through, about 2 min.
  6. Turn fish over and cook on second side until opaque all the way through.
  7. Remove cooked fish from pan and place on plate lined with paper towels.
  8. Assemble tortillas with fish, cabbage, avocado and pico de gallo. Serve with lime wedge.