Brick Alley Pub Cajun Fish Taco Recipe

Brick Alley Pub’s Cajun Fish Taco Recipe

Matt took to the Rhode Show this morning to share Brick Alley Pub’s Cajun Fish Taco Recipe. Watch the video above and then follow the recipe below!

Brick Alley Pub’s Cajun Fish Taco Recipe:


Cajun Fish Tacos

  • New England Cod
  • Coconut oil, olive oil, or butter
  • Cajun Seasoning- Chef Paul Prudhomme is a good one to buy
  • Flour or corn tortillas
  • Cabbage

Crema (Sauce)

  • Ranch dressing
  • Chipotle Powder

Pico de Gallo/Salsa Fresca

  • Tomatoes
  • Green, red, yellow peppers
  • White onion
  • Corn Oil
  • Black Pepper
  • Jalepeno
  • Cilantro
  • White vinegar
  • Kosher Salt


For the Crema and the Pico de Gallo, just play around with the ingredient ratios. Take it easy with the vinegar and oil in the Pico. Beyond that just have fun with it and add other ingredients to fit your flavor preferences.

If you have a cast iron skillet get it out, get it over medium heat, and add some fat (oil, butter, etc).

Cut your fish into 4” by 2” portions and generously coat both sides with Cajun seasoning.

When your oil is ready to roll, very carefully place the fish in the pan, the oil should give you a nice hiss. The thickness of the fish will determine the cooking time, but it will not be more than a couple of minutes on each side. Carefully remove the fish from the pan using a fish spatula.

Lay some shredded cabbage into your warm tortilla. Spoon some of the crema over the cabbage and lay the fish on its nice cozy bed. Sprinkle in some of that fresh Pico de Gallo and you are done!

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