Thursday, February 25, 2016

Cajun Fish Taco Tostadas with Mardi Gras Slaw and Remoulade Sauce

Last year, I was lucky enough to win with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle and I'm really hoping to keep the winning streak going. 
I wanted to use a different rub this year, so I chose the Cajun Seafood Seasoning and created something that is delicious, colorful and healthy!
My Cajun Fish Taco Tostadas feel like a splurge even when they're not. I chose to broil corn tortillas to make them nice and crispy. Swapping corn tortillas for flour tortillas is an easy way to cut fat and sugar all while bumping up the fiber in your diet. The slaw is colorful and gives the perfect crunchy texture to the tostadas. For the fish, I used striped bass because that's what my boys caught on their fishing trip but feel free to use tilapia, cod or any other white flaky fish in the market.
While Remoulade is a delicious sauce served with seafood in Louisiana, it's typically loaded with fat and salt. My version packs a ton of flavor without all the unnecessary calories by mixing a bit of greek yogurt in with a low fat mayonnaise to make it creamy and using the Cajun Seafood Seasoning to give it spice and flavor.
My kids devoured these- I hope you try them and love them as much as we did!
Cajun Fish Taco Tostadas with Mardi Gras Slaw and Remoulade Sauce
 8 soft 6-inch corn tortillas
3 Tablespoons low fat mayonnaise
3 Tablespoons fat free plain Greek yogurt
The zest of 1 lemon
1 Tablespoon creole or course grain mustard
1 Tablespoon ketchup
3 cups thinly sliced purple cabbage
1 ½ cups thinly sliced yellow bell pepper
6 green onions, thinly sliced
3 Tablespoons olive oil
1/3 cup fresh lemon juice
1 pound flaky white fish
 
Preheat the broiler on high. Lightly mist the corn tortillas on both sides with olive oil spray and place on a large cookie sheet. Broil the tortillas for about 2 minutes per side, watching closely to prevent burning. Once the tortillas are crisp set aside to cool slightly.

In a small mixing bowl, stir together the mayonnaise, Greek yogurt, Cajun Seafood Seasoning, zest, creole mustard and ketchup.

In a separate small mixing bowl, combine the sliced purple cabbage, yellow bell pepper, green onions, olive oil and lemon juice. Stir until the slaw is evenly coated.

Sprinkle the fish evenly with the Cajun Seafood Seasoning.

Heat a large non-stick skillet sprayed with olive oil cooking spray over medium high heat and working in batches, cook the fish about 3-5 minutes per side, or until the fish flakes easily.
To assemble, top each crispy corn tortilla with the slaw mixture, pieces of the fish and then drizzle with the Remoulade sauce. Serve immediately.

Serves 4, serving size: 2 tostadas

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