Author:
Kevin Curry
Cajun White Fish Tacos with Easy Remoulade
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Cajun White Fish Tacos with Easy Remoulade
Ingredients for 6 hearty tacos
Substitution
Note
- 1 1/4 lb white fish filets (I used halibut)
- 1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)
- spray avocado oil
- 2 tablespoons (vegan) butter (OPTIONAL)
- 2 cups pickled cabbage
- Quick Remoulade (to further reduce calories, replace with pico de gallo)
- 5 tablespoons olive oil mayo
- 1 1/2 tablespoons horseradish (or more/less to taste)
- 3 tablespoons capers (SUB: sweet relish or finely chopped pickles)
- 2 tablespoons Dijon
- 1 tablespoon hot sauce
- 1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)
- Optional Garnish
- pico de gallo
Steps
Step 1
Prepare the pickled cabbage. Place in the fridge to set.
Step 2
Lightly spray white fish with oil then rub low sodium cajun seasoning all over it.
Step 3
Set a carbon steel pan on medium high heat. Once hot, spray with oil then add the white fish. Sear on one side for 4 – 6 minutes, then flip to cook/sear the other side. Once the fish has almost finished cooking, add butter to the pan to melt, then continually baste the fish until it is cooked through. Set aside and flake.
Step 4
In a bowl, mix together the ingredients for the remoulade.
Step 5
Clean the carbon steel pan, then place on the high heat. Once hot, lightly spray with oil then add the corn tortillas to sear and cook fro no more than 1 minute person side. Place the tortillas in a warm, clean kitchen towel to stay warm and malleable.
Step 6
Build the taco – cabbage, fish, remoulade and pico de gallo or guacamole if desired.
Cajun White Fish Tacos with Easy Remoulade
Kevin Curry
- 1 1/4 lb white fish filets (I used halibut)
- 1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)
- spray avocado oil
- 2 tablespoons (vegan) butter (OPTIONAL)
- 2 cups pickled cabbage
- Quick Remoulade (to further reduce calories, replace with pico de gallo)
- 5 tablespoons olive oil mayo
- 1 1/2 tablespoons horseradish (or more/less to taste)
- 3 tablespoons capers (SUB: sweet relish or finely chopped pickles)
- 2 tablespoons Dijon
- 1 tablespoon hot sauce
- 1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)
- Optional Garnish
- pico de gallo
-
Prepare the pickled cabbage. Place in the fridge to set.
-
Lightly spray white fish with oil then rub low sodium cajun seasoning all over it.
-
Set a carbon steel pan on medium high heat. Once hot, spray with oil then add the white fish. Sear on one side for 4 – 6 minutes, then flip to cook/sear the other side. Once the fish has almost finished cooking, add butter to the pan to melt, then continually baste the fish until it is cooked through. Set aside and flake.
-
In a bowl, mix together the ingredients for the remoulade.
-
Clean the carbon steel pan, then place on the high heat. Once hot, lightly spray with oil then add the corn tortillas to sear and cook fro no more than 1 minute person side. Place the tortillas in a warm, clean kitchen towel to stay warm and malleable.
-
Build the taco – cabbage, fish, remoulade and pico de gallo or guacamole if desired.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!