Celebrate Cinco de Mayo with Tacos!

Fri, 04/29/2022 - 2:45am

Feliz Cinco de Mayo! ¡Estos tacos harán que tu Cinco de Mayo sea muy delicioso!
Not a fan of salmon? Switch it out for haddock, shrimp, or even chicken. Heat from the Ragin’ Cajun spice blend and sweet from the pineapple make every bite a fiesta in your mouth.
Ragin’ Cajun Salmon Tacos with Mango Salsa and Cilantro Crema
The 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
1⁄4 cup fresh cilantro leaves, packed and rough chopped
1⁄2 teaspoon salt
1 teaspoon cumin
1 tablespoon sugar (if your mangoes are very sweet, use a little less sugar)
1⁄4 cup olive oil
1 tablespoon freshly squeezed lime juice

The Crema:
1 cup sour cream
3⁄4 cup heavy cream
1⁄3 cup cilantro leaves, packed
1⁄2 teaspoon salt
The Tacos:
1 1⁄2 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-inch flour tortillas
1 cup purple cabbage, chopped
2 limes, quartered

Combine all of the salsa ingredients in a small bowl and mix to combine. Set aside and let the 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 to 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 to 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.
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips.
You can also get the DotB Ragin’ Cajun seasoning and her other spice blends on island at the BIG or The Block Island Trading Company. If you are not on B.I., order her spices and cookbook on her website and make mealtime deliciously easy!