Serves 4 as a main course or 8 as a starter course. Johnson adapted the recipe from his friend, Commander’s Palace chef Tory McPhail. Johnson likes to enjoy this dish with Pine Ridge Chenin Blanc+Viognier, which he says also goes well with boiled crawfish.
1 to 2 tbls. Creole seasoning
1 lb. fish fillets cut into 1/2 x 3-inch strips (mahi mahi, grouper, redfish and tilapia all work well)
8 (8-inch) corn or flour tortillas, warmed
1-1/2 cups Creole Tartar Sauce (recipe follows)
1 cup thinly shaved red cabbage
2 tomatoes, seeded and cut into strips
1 avocado, sliced
1 bunch fresh cilantro, chopped
4 limes, halved
1. Season fish fillets on both sides with Creole seasoning.
2. Coat large, nonstick skillet with nonstick spray and cook fish fillets for 2 to 3 minutes on each side, or until done. You can also grill the fish or broil them. This is just the quickest and easiest way to prepare them.
3. Arrange the tortillas on a work surface and slather them with tartar sauce. Top with the fish, cabbage, tomatoes, avocado and cilantro. Squeeze the limes over the tacos and roll up.
For the Creole Tartar Sauce:
1/4 cup low-fat mayonnaise
1/4 cup Creole or country Dijon mustard
1/4 cup ketchup
2 tbls. salsa verde
Combine all ingredients until well-blended.