Tag Archives: Tacos

Crispy polenta crusted fish tacos

Our new favorite week-night dinner.  Crispy polenta crusted fish tacos!
These are going to become one of your favorite tacos too. Easy to make but still feel like  a special dinner.
Firm fish morcels are seasoned and coated in fine (instant) polenta. Then pan fried. Stuffed into corn taco shells and topped with a yummy  sauce. I topped them with some hot pineapple too.


  • 1 cup instant polenta
  • 2 eggs
  • 1/2 cup all purpose flour lour
  • 1 tbsp. Cajun seasoning
  • 4 firm fish fillets (tilapia), cut into pieces
  • 1/2 cup fresh or frozen pineapple chunks
  • 1/4 cup oil for frying
  • Taco shells, 2 or 3 per person
  • Shredded lettuce
  • 2 avocados slices
  • Grated cheese optional
  • Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup plain greek yoghurt
  • 2 tbsp. Ketchup
  • 1 tbsp. sweet chili sauce
  • A few drops tabasco
  • 1 tsp. garlic powder
  • 1 tsp. onion powder


For the sauce, mix all the ingredients and set aside. 
For the fish, prepare a bowl with polenta, and an other bowl in which you beat the two eggs.
On a work board, season the fish and coat with flower by sprinkling the flour over the fish.
Dip each piece of fish, first in the beaten eggs and the roll thru the polenta, gently pressing to cover completely. 
When all the pieces are done, heat a frying pan with the oil anf fry the fish for about 4 to 5 minutes, turning once gently. Remove one piece to test if its done.
In the meantime place your pineapple in an oven proof dish and heat in the oven alongside the tacos shells, as per the instructions on the box.
To serve, place some shredded lettuce in each taco, pile on fish nuggets and warm pineapple and dollop some sauce on top. Serve with avocado wedges.

P.s. Any leftover sauce is great on sandwiches the next day, it will keep for 3 days in the refrigerator. 


Cajun Shrimp Tacos with Corn, Peach and Coriander Salsa, Roasted Pepper Aïoli



If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I like to fry the Shrimp on high heat so they stay nice and juicy. When you over cook your Shrimp they will become tough and dry.

You can prepare the salsa and Aïoli in advance or even the night before.



  • 1 lb. Jumbo Shrimp, peeled and cleaned
  • 4 Whole unpeeled very Large Shrimp, to serve alongside
  • 8 or more Taco Shells
  • 1 C. Corn Kernels, fresh or from a can
  • 1 tbsp. Olive Oil
  • Salt
  • a small bunch of Coriander
  • 2 tbsp. Cajun Seasoning (store bought or make your own, see below.)
  • Shredded Lettuce and/or shredded red Cabbage to serve
  • Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

  • 2 tbsp. Onion powder
  • 2 tbsp. Garlic powder
  • 2 tbsp. Oregano
  • 2 tbsp. dried Basil
  • 1 tbsp. Dried Thyme
  • 2 tbsp. Ground Black pepper
  • 1-3 tsps Cayenne Pepper
  • 5 tbsp. smoked Paprika

Peach Salsa:

  • 2 Peaches, peeled and diced
  • 2 tbsp. Coriander, chopped
  • 1 red Chili, deseeded and chopped fine
  • 1/2 Red Bell Pepper, diced small
  • Juice of half a Lemon
  • 1 tbsp. Olive Oil
  • 1 small Onion, peeled and diced very small
  • Salt and Pepper


Roasted Red Pepper Aïoli;

  • 1 1/2 C. Mayonaise
  • 2 Garlic cloves peeled and grated
  • 1 Roasted Pepper from a jar, patted dry on kitchen paper
  • Salt and Pepper



Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necessary.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with shredded Lettuce, Peach salsa and Aïoli.