RAGIN’ CAJUN STRIPED BASS TACOS WITH BLACK BEAN AND CORN SALSA

Name: RAGIN’ CAJUN STRIPED BASS TACOS WITH BLACK BEAN AND CORN SALSA
Ingredients: 2 cups grape or cherry tomatoes, cut into quarters; 1 cup grilled corn, cut from the cob (or frozen corn, thawed); 1, 15.5 ounce can black beans, drained in a colander and rinsed with cold water; 1 small onion, diced; 1 jalapeño pepper, finely chopped including seeds; 1 avocado, chopped; ½ cup fresh cilantro chopped; 2 tablespoons fresh lime juice; 3 tablespoons olive oil; 2 teaspoons sugar; 2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend; 1 cup sour cream; ¾ cup heavy cream; 6-8 tablespoons olive oil, divided; 2-pounds striped bass filets, skinned (or other white fish such as black sea bass, cod, snapper, grouper, haddock, etc…); 3-4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend; 2 cups Mexican blend or cheddar shredded cheese; 8, 8” flour tortillas; Sriracha mayonnaise; ½ cup cilantro leaves; 2 limes, quartered

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Instructions: To make the salsa, place all of the salsa ingredients in medium size bowl and toss, toss, toss. Let stand 1 hour or longer for flavors to

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Ingredients

2 cups grape or cherry tomatoes, cut into quarters
1 cup grilled corn, cut from the cob (or frozen corn, thawed)
1, 15.5 ounce can black beans, drained in a colander and rinsed with cold water
1 small onion, diced
1 jalapeño pepper, finely chopped including seeds
1 avocado, chopped
½ cup fresh cilantro chopped
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons sugar
2 teaspoons cumin
1 teaspoon salt
1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
1 cup sour cream
¾ cup heavy cream
6-8 tablespoons olive oil, divided
2-pounds striped bass filets, skinned (or other white fish such as black sea bass, cod, snapper, grouper, haddock, etc…)
3-4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
2 cups Mexican blend or cheddar shredded cheese
8, 8” flour tortillas
Sriracha mayonnaise
½ cup cilantro leaves
2 limes, quartered