Cajun Spiced Fish Tacos
Blackened cajun fish, cool avocado and lemony cream in a warm tortilla — spice and chill in every bite.
- Total
- 35 min
- Serves
- 4
Fish tacos with a Louisiana detour: white fish dusted in cajun spice and cayenne, seared until blackened at the edges, then folded into warm tortillas with avocado, crisp lettuce, salsa and a lemony sour cream. The spice crust against the cool toppings is the whole show. Weeknight-fast, weekend-fun.
Ingredients
- 2 tbsp cajun
- 1 tsp cayenne pepper
- 4 fillets white fish
- 1 tsp vegetable oil
- 8 flour tortilla
- 1 sliced avocado
- 2 shredded little gem lettuce
- 4 shredded Spring Onions
- 1 x 300ml salsa
- 1 pot sour cream
- 1 lemon
- 1 clove finely chopped garlic
Instructions
- Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery.
- On a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.
- Heat a little oil in a frying pan, add in the fish and cook over a medium heat until golden. Reduce the heat and continue frying until the fish is cooked through, about 10 minutes. Cook in batches if you don’t have enough room in the pan.
- Meanwhile, prepare the dressing by combining all the ingredients with a little seasoning.
- Soften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the avocado, lettuce and spring onion, add a spoonful of salsa, top with large flakes of fish and drizzle over the dressing.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 50 g
Adapted from realfood.tesco.com. Rewritten and re-photographed by MealIdeas.
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