Blackened Cajun Fish Tacos with red onion and mango salsa

  • Cajun blackened fish with red onion and mango salsa
    Cajun blackened fish with red onion and mango salsa
  • Cajun blackened fish
    Cajun blackened fish
  • Fish chunks in the seasoning
    Fish chunks in the seasoning
  • Red onion and Mango Salsa
    Red onion and Mango Salsa

 

Cajun blackened fish with red onion and mango salsa

Cajun blackened fish with red onion and mango salsa

Cajun blackened fish, Mexican red onion and mango salsa, served in a warm corn tortilla makes a delicious taco. Emerils seasoning helps “kick it up a notch”, and a huge bonus is this recipe is also low-calorie, about 250 per serving.

Take the Cajun seasoning from the creole jambalaya recipe here http://www.45degrees.co.nz/creole-jambalaya/, coat 300 grams of monk fish chunks, grill them and wrap in a corn tortilla with red onion mango salsa – Easy delicious fish Tacos.

The Salsa recipe is from here http://www.food.com/recipe/mango-and-red-onion-salsa-97508 The coriander or “cilantro”  as my American friends call it, adds a great back flavour, and the chili powder adds another great kick. I purchased the corn tortillas – which were absolutely delicious in this taco combo.

 

Fish chunks in the seasoning

Fish chunks in the Cajun  seasoning

Blackened Cajun fish
300 grams firm white fleshed fish, cut into bite sized chunks, I used Monkfish
3 Tablespoons Emeril’s Cajun seasoning (recipe follows)
cooking spray
Corn tortillas

Method
Preheat  an oven grill or broiler to about 180 Degrees Celsius (I’m going to call this a grill from now on – but it will still be what some would call broiling)
Take the fish chunks and coat in the Cajun seasoning mix.
Line a baking tray with parchment paper, spray lightly with cooking spray, and lay out the chunks evenly, ensure there is some space between each piece.
Spray the coated fish lightly with cooking spray, and place under the grill in the mid to top shelf (about 15 cm’s or 6 inches from the top). Grill for 3 minutes, and spin the tray 180 degrees, and leave for another minute. Remove from the oven, and turn each piece over – give another light spray and place back under the grill. It should only take a few minutes before you hear the fish sizzling nicely.
Heat the tortillas in a dry frying pan for 30 to 40 seconds per side, until warm.
Remove from the grill and serve immediately, wrapped in the warmed tortilla with a tablespoon or so of Salsa –  or in my case store in the refrigerator for tomorrow’s lunch.

Red onion and Mango Salsa

Red onion and Mango Salsa

Red onion and Mango Salsa

Ingredients

1/2 small red onion – finely chopped
1 medium Mango, chopped
1/2 teaspoon chili powder
1/2 lime, juiced and zest.

Method
Combine all ingredients and rest for 20 minutes

Creole Seasoning

Emeril’s ESSENCE Creole Seasoning (also called Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

 

Cajun blackened fish

Cajun blackened fish

The verdict

I love this recipe, and it was very spicy, next time I’ll serve this with the yogurt, mint, and cumin sauce. There will be a next time because this is so easy, and very tasty.

 

Cajun blackened fish

Cajun blackened fish – for lunch on a low cal diet day

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