Claire Corlett

Fish Food, Fish Tanks, and More
Cajun Grilled Fish Tacos

Cajun Grilled Fish Tacos


Music Music Hi and welcome to Dinner Tonight. My name is Courtney Davis and I am a county Extension agent with Texas A&M AgriLife Extension Service. Today we’re going to be whipping up some Cajun Grilled Fish Tacos. I’d like to tell you that I’m one of those people that’s super prepared all the time and can go home and I already know what I’m going to cook for dinner, but, unfortunately, I’m perfect, and that’s not always the case. So, this is one of my go-to recipes when I’m at home and haven’t really planned ahead very well because it’s super quick and super easy to put together for my family. I’m going to start with some tilapia fillets. These are just individually frozen tilapia fillets that I find at the store. I always have them on hand. When they go on sale, I’ll buy up a bunch of them. They thaw extremely quickly under some cool running water, and are easy to fix in a hurry. So, what I’m going to do, I’ve got these and thawed them out and I’m sprinkling them with just a little bit of Cajun seasoning. It doesn’t take much to give it quite a little flavor. If you’re not real big on spice, you don’t have to use the Cajun seasoning, you can really use anything on here. But, I like the spice. So, I have preheated an indoor grill and have sprayed it down with some cooking spray. So, I’m going to get these fillets started. They’re going to cook pretty quickly. So, while those get going, I’m also going to heat up some corn tortillas. Corn tortillas are great because they are a whole grain. They are a lot better for you than flour tortillas and they’re a lot lower in calories as well. So, I’m gooing to get the those heated up. What I’ve done ahead of time is I’m made a chipotle mayo. It’s about half a cup of low-fat or fat-free mayonnaise. One chipotle pepper and adobo sauce. And you’ll buy those, they’re a small can, and they’re about four or five peppers per can. When I buy them, I only use one pepper at a time. So, when I buy the can, what I’ll do is go ahead and freeze it in an ice tray- each individual pepper- so if I ever need just one pepper again, I can just take one of those ice cubes, thaw it out, and I have my pepper ready to go. So, in here was about 1/2 cup of mayonnaise, about 1 of the chipotle peppers in prepared adobo sauce, and a little bit of lime juice according to your taste, however much you like. So that’s what’s going to be on our tacos. The fish is going to take just a few minutes to cook. Usually about 4 minutes per side. So, you know that fish is done when it reaches an internal temperature in the thickest portion of 145 degrees or when you can flake it real easily with a fork, and all of the juices run clear. It’s been just a few minutes and our fish is about done cooking, so we’re going to start and assemble our tacos. I’ve gone ahead and grilled these tortillas on the grill to make them look pretty. It gives them a little of a crispiness to them. You don’t have to do that. Sometimes if I’m in a hurry at home I just stick them in the microwave for about 10 to 15 seconds. But what I’m going to do to assemble our tacos, I’m going to take a little bit of our chipotle mayonnaise, just a little bit, it doesn’t take much, and spread on our tortillas Then I’m going to top it with a little bit of shredded cabbage or cole slaw mix. a little bit of chopped cilantro, or a lot, if you’re me, because I love chopped cilantro. And then I’m going to take 1/2 of one of our fish fillets, and put it right in the center. This fish is great. A lot of times if I don’t have all the fixins to do a taco, a lot of time what I’ll do is just grill the fish, serve it with some brown rice and a vegetable for a quick dinner. I have a 1-year-old that loves the fish as well. I’m going to take the other half of this, and if it falls apart, well, if it falls apart, it’s not that big of a deal because it’s going in a taco, you’ll never see it. If you like, you can spread a little bit of lime juice on each one, sprinkle a little lime juice on each one, serve it with a lime wedge. And to make it a complete meal, go ahead and serve it with a side salad, green salad, or some homemade salsa with a few tortilla chips. So the next time you’re looking for something quick and easy and nutritious for supper, don’t forget to check out Dinner Tonight at Texas A&M AgriLife Extension Service.

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