Chef Nino Cooking Class
4 of your favorite fish filets (about ½ pound each)
2 tablespoons of Cajun seasoning
2 tablespoons coconut oil
½ small red bell pepper, diced
½ small yellow bell pepper, diced
½ small red onion, diced
2 medium-sized cucumbers, peeled and diced
½ cup seasoned rice wine vinegar
1 teaspoon of habanero pepper sauce
1 tablespoon first cold pressed olive oil
2 tablespoons fresh cilantro, chopped
¼ teaspoon kosher or sea salt
6 ounces Greek yogurt
4 medium-sized tortilla or taco rounds
2 jalapeños, diced, with seeds and membrane removed
In a medium-sized mixing bowl, combine bell peppers, red onion, cucumbers, rice wine vinegar, pepper sauce, cilantro, salt and Greek yogurt, and mix well. Place mixture in refrigerator for 30 minutes.
Season fish filets with Cajun seasoning. Heat coconut oil in a large frying pan. Add fish filets and sear for a few minutes on each side until fully cooked.
Place 1 cooked fish filet on top of a tortilla or taco round, and cover generously with refrigerated topping mixture. Garnish with diced jalapeños.