1 ½ pounds flounder or tilapia

Cajun spice blend OR Cajun spice mix (see note)

oil, for coating

Mexican Slaw:

1 (10-ounce) bag coleslaw mix

½ jalapeno, seeded and minced

2 tablespoons fresh chopped cilantro OR 2 frozen cubes

1 teaspoon cumin

1 teaspoon honey

1 teaspoon sugar

3 tablespoons lime juice

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 garlic clove, minced

Salt and coarse black pepper,
to taste

Corn Salsa:

4 ears of corn in the husk
(can OK in the winter)

½ jalapeno pepper, seeded
and minced

½ red onion, finely diced

1 teaspoon cumin

2 tablespoons lime juice

1 teaspoon honey

Salt and pepper to taste

Avocado Cream:

1 ripe avocado

½ cup lite mayonnaise

3 tablespoons lime juice

Fresh cilantro OR frozen
cubes (Freezer)

6 (6-inch) wraps
or tortillas (Bakery)



 Prepare the slaw. In a large bowl, combine
all ingredients.



 Prepare the corn salsa. Microwave the corn in the husk for 10 minutes. Let cool, remove husk, and slice off kernels. Add remaining ingredients and mix well.



 Prepare the avocado cream. Combine all ingredients in a mini chopper or food processor.



 Prepare the fish. Heat a skillet over high heat until smoking hot, about 5 minutes. Brush fish with oil and generously coat with Cajun spice. Add fish to pan. Top with 1 teaspoon oil. Cook for 1 ½ minutes per side (coat second side with additional 1 teaspoon oil).



 To assemble, warm a clean sauté pan over medium heat. Add wraps, one at a time, and dry-cook for about 30 seconds on each side to warm. Place all components on the table and let everyone fill ‘em up.

To round this out into a kid-friendly dinner, offer a choice of either Cajun-spiced fish or breaded fish, so there’s a component that picky eaters might enjoy. You can also leave some of the corn plain.

Both the slaw, salsa, and the cream can be made ahead…the slaw and corn will only get better when marinating in the fridge. You can even season the fish ahead, just cook fresh. Note that even though I’m preparing two different salads to go inside this fajita, they use the same ingredients so it’s easy to prep them simultaneously…or simply choose one.

To make your own Cajun spice blend, combine 2½ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon oregano, 1 tablespoon sweet paprika, and up to 1 teaspoon cayenne pepper (omit or use very little if you don’t
like it spicy).

Curious about the technique of microwaving the corn? I learned from Chef Mike Gershkovich that this is the best way to cook corn. While the corn is steamed in the husk at his restaurant, when cooking at home, the microwave is a more convenient way to steam, but the corn needs to be in the husk. The husk will be much easier and neater to remove after the corn is cooked.

I make this corn salsa on its own all the time.
I like serving it alongside guacamole and pico de gallo with some taco chips.