RAGIN CAJUN SALMON TACOS WITH MANGO SALSA AND CILANTRO CREMA

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Ragin Cajun|Seafood|Tacos|Tex-Mex

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Ingredients

Mango Salsa:

1 pint grape or cherry tomatoes, cut into quarters

1 large mango, peeled, pitted, and chopped

1 cup onion, finely chopped

1 jalapeño, minced

¼ cup fresh cilantro leaves, packed and rough chopped

½ teaspoon salt

1 teaspoon cumin

1 tablespoon sugar (if your mangoes are very sweet, use a little less sugar)

¼ cup olive oil

1 tablespoon lime fresh squeezed lime juice

Cilantro Crema:

1 cup sour cream

¾ cup heavy cream

⅓ cup cilantro leaves, packed

½ teaspoon salt

1 ½-pounds salmon filet, skinned

4 teaspoons Dish off the Block Ragin’ Cajun Spice Blend

2 tablespoons olive oil

1 cup pepper jack or cheddar jack cheese

8-10, 6” flour tortillas

1 cup purple cabbage, chopped

2 limes, quartered

Instructions

Combine all of the salsa ingredients in a small bowl and mix to combine. Set aside and let flavors meld while you prepare the fish.

To make the crema, combine all of the ingredients in a blender and process until smooth and cilantro is fully incorporated. Transfer to a squeeze bottle or bowl. Crema will thicken slightly as it sits and any extra can be stored in the fridge for 1-2 weeks (if it gets thicker than you like simply add a little cream or milk).

Rub the salmon filet on both sides with the Cajun seasoning. Heat the oil in a large skillet over medium high heat. Place the seasoned filet in the hot oil, top side down, and sear for 2 minutes. Flip the filet over and cover the pan and cook for 2-3 more minutes until the salmon is JUST cooked through and flakes easily with a fork. Remove from heat, top evenly with the cheese and cover again to let cheese melt.

Heat a grill pan or frying pan over medium high heat and toast the tortillas until lightly browned, about 1 minute per side.

To assemble the tacos place a piece of Cajun salmon with melted cheese down the center of the tortilla and top with cabbage, salsa, and drizzle with crema. Serve with lime wedges on the side.