Cajun Spiced Fish Tacos
Cajun spice and cayenne pepper give white fish a wonderfully smoky, fiery kick. Served in warm flour tortillas with creamy avocado, crisp lettuce, fresh salsa and a zesty sour cream dressing, these tacos make a quick and delightfully summery meal.
Ingredients
-
flour tortilla⚖ 240 g 💧 369.2 ml 🥛 1½ cup
-
white fish⚖ 560 g 3¾ pcs
-
avocado⚖ 136 g 1 pcs
-
vegetable oil⚖ 4.5 g 💧 4.9 ml 🥄 1 tsp
-
sour cream⚖ 15 g 💧 15 ml 🥄 1 tbsp
-
little gem lettuce⚖ 200 g 2 pcs
-
Spring Onions⚖ 60 g 🧅 4 pcs
-
lemon⚖ 58 g None
-
cayenne pepper⚖ 2.5 g 2½ pcs
-
garlic⚖ 5 g 🧄 1 pcs
-
salsa⚖ 15 g 💧 15 ml 🥄 1 tbsp
Also in this recipe
- cajun 2 tbsp
Total nutrition
1857 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- On a large plate, mix 30 ml (2 tbsp) cajun spice and 5 ml (1 tsp) cayenne pepper with a little salt and pepper. Use the mixture to coat the fish fillets all over, pressing it in well.
- Heat 5 ml (1 tsp) vegetable oil in a frying pan over a medium heat. Add the fish and fry until golden on the outside, then reduce the heat and continue cooking until the fish is cooked through, about 10 minutes in total. Work in batches if the pan is too small.
- While the fish cooks, prepare the dressing by combining one pot of sour cream with 1 finely chopped garlic clove, the juice of 1 lemon, and a little salt and pepper. Stir well.
- Soften the 8 flour tortillas by heating them in the microwave for 5–10 seconds each. Pile each tortilla with shredded little gem lettuce, sliced avocado, and shredded spring onions. Add a spoonful of salsa (from a 300 ml jar), top with large flakes of the cooked fish, and drizzle generously with the sour cream dressing.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed