Tajin classic seasoning really enhances the flavor of fish. I use it as the main ingredient in a rub for fish tacos. Tajin is not spicy even though it is made from chili powder. It has a lime kick from dehydrated lime juice and is located in the Hispanic section of the grocery store. I think you will like it!

Tajin Fish Tacos with Lime Crema and Cilantro Slaw

Lime Crema (recipe follows)
Cilantro Slaw (recipe follows)
Tajin Fish Rub (recipe Follows)
4 (4 ounce) portions Cod, Snapper or Mahi)
8 flour tortillas (soft taco size)
Garnishes: Lime wedges, cilantro leaves, sliced radishes, and Pico de Gallo

Lime Crema
⅓ cup sour cream
1 ½ tablespoons lime juice
1 pinch Kosher salt
Water to thin Crema

In a small bowl stir together sour cream, lime juice, and salt. Add water, 1 teaspoon at a time, to thin crema until it drizzles from a spoon. Refrigerate.

Cilantro Slaw
5 cups coleslaw mix
½ cup chopped cilantro leaves
4 tablespoons freshly squeezed lime juice
2 tablespoon canola oil
½ teaspoon kosher salt

Combine all slaw ingredients in a bowl. Refrigerate.

Tajin Fish Rub
1 ½ teaspoons Tajin classic seasoning
1 teaspoon ground cumin
1 teaspoon kosher salt

Mix all ingredients in a small bowl. Set aside.

Tajin Fish
Wash and dry fish with paper towels. Lightly brush a very small amount of canola oil on both sides of fish. Sprinkle both sides of fish filets with Tajin Fish Rub and spread all over fish with the back of a spoon or your fingers. Set aside.

Heat a non-stick skillet over medium high heat. Add fish filets to skillet. Reduce heat to medium. Cook fish 4-5 minutes on both sides, just until fish turns opaque. (Cooking time will vary depending on thickness of fish.)

To assemble fish tacos: Place a flour tortilla on a plate. Top with Cilantro Slaw then fish. Drizzle with Lime Crema. Garnish with a squeeze of lime, cilantro leaves, sliced radishes, and Pico de Gallo. Makes 8 fish tacos. Enjoy!

Published in The News and Neighbor on March 18, 2020.