Cajun Fish Tacos with Spicy California Avocado Cream and Mango Salsa

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

Spicy California Avocado Cream

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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit