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Cajun Fish Tacos with Spicy California Avocado Cream and Mango Salsa

Total time:

35 min

Prep time:

20 min

Cook time:

15 min

Cajun Fish Tacos with Spicy California Avocado Cream and Mango Salsa


Get ready for some kick! These Cajun Fish Tacos with Spicy California Avocado Cream and Mango Salsa blend NOLA and SoCal cuisines together, with a delightful play of textures and bold flavors.


Serves: 4

Spicy California Avocado Cream
1 ripe, Fresh California Avocado, peeled and seeded
1/4 cup crème fraiche
1/4 cup fresh cilantro
1 jalapeño, seeded and sliced
1 Tbsp. lime juice
1/8 tsp. salt, or salt to taste
Cajun Fish Tacos
2 cups vegetable oil
2 eggs
1/4 cup water
1/2 cup all purpose flour
4 Tbsp. semolina
2 tsp. garlic powder
2 tsp. cayenne pepper
2 tsp. paprika
1 lb. tilapia fillet, cut lengthwise into 4 portioned slices
8 corn tortillas, or flour tortillas
3 cups cabbage, purple, chopped
1/2 cup sweet white corn kernels
California Avocado & Mango Salsa, see make-ahead recipe below
Spicy California Avocado Cream, see make-ahead recipe below
Mango Salsa
1/2 ripe, Fresh California Avocado, peeled, seeded and diced
1/4 cup white onion, chopped
1/4 cup tomato, chopped
1 cup fresh mango, diced
1 tsp. fresh lime juice
1/2 cup chopped, fresh cilantro
2 Tbsp. jalapeño peppers, seeded and finely minced
1/8 tsp. salt, or to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Spicy California Avocado Cream Instructions:

  1. Combine all ingredients in a blender or food processor until smooth.
  2. Refrigerate and set aside until ready to serve.

Cajun Fish Tacos Instructions:

  1. Add vegetable oil in a deep skillet and turn to medium-high heat.
  2. Place a colander on a plate; line with paper towels and set aside.
  3. Beat eggs and water together in a mixing bowl and set aside.
  4. In another mixing bowl, thoroughly combine flour, semolina, garlic powder, cayenne pepper and paprika.
  5. One slice at a time, dip fish in flour mix, then egg and back to the flour mix.
  6. Drop the fish in the heated skillet and fry until the outer coating is golden brown in color and the fish is cooked through.
  7. Place cooked fish in the lined colander to remove excess oil.
  8. In a separate skillet, heat one tortilla at a time on low heat.
  9. To serve, place 1–2 Cajun fish slices in the middle of the tortilla on a plate.
  10. Top with purple cabbage, white corn kernels, Spicy California Avocado Cream and Mango Salsa.

Mango Salsa Instructions:

  1. Toss avocado, onion, tomato, mango, lime juice, cilantro, jalapeño and salt in a large mixing bowl.
  2. Refrigerate and set aside until ready to serve.

Serving Suggestion: For a larger party, try serving the fish tacos “buffet style” for guests to concoct their tacos to their own desired spiciness levels.

Beverage Pairing: An American IPA is a solid choice for these spicy fish tacos. A refreshing sweet tea is an excellent choice for all ages.

Recipe Tags

About the author

A cookbook author, food photographer and recipe developer, Prerna Singh started her food blog Indian Simmer in 2010. Since then it has been featured all around from Food Network, to The Guardian and also announced Best Food Blog by Saveur Magazine. Now, through Indian Simmer she is working on creating an international platform for Indian food lovers around the world.

Prerna is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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