Cajun Cornmeal Crusted Fish Taco

Spice up your menu with these Cajun Cornmeal Crusted Fish Tacos. Crispy, golden fish topped with vibrant purple cabbage, creamy avocado, freshly sliced jalapeno and a cool dollop of sour cream. Finished with a slightly spicy Cajun remoualde, each taco delivers bold flavor and eye catching color in every bite. Ready in minutes, this recipe is perfect for foodservice operators looking to serve up Southern inspired flair with speed and ease. Ideal for fast casual, food trucks, catering menus and everything in between.

Prep time: 15 mins

Cook time: 6-7 mins

Ingredients

Preparation

For the Tacos

10 ea Cornmeal Crusted Hake Strips
10 ea Flour Tortilla

For the Accoutrements

6 oz Purple Cabbage shaved
3 ea Avocado, sliced
3 ea Jalapeno, sliced
10 ea Lime, wedge
5 oz-fl Sour Cream

For the Cajun Remoulade

16 oz Mayo
2 oz Dijon Mustard
2 tbsp Paprika
2 tbsp Dill Pickle Juice
2 tbsp Dill Pickles, chopped
1 tbsp Garlic, minced
1 tbsp Kosher Salt
1 tbsp Cajun Seasoning
1 tbsp Horseradish, Prepared
1 tbsp Tabasco Sauce

Prepare the Cornmeal Crusted Hake Strips according to the package instructions.
Wrap tortillas in aluminum foil and heat in the same (425°F) oven for 3-5 minutes.
Mix all ingredients together in a bowl. Mix well until fully incorporated. Cover and reserve under refrigeration for up to 5 days.
Serve fully cooked Hake with warm tortillas, cabbage, avocado, jalapeno peppers, lime wedges and sour cream.