Recipe byThe ZestyPlate Kitchen
Zesty Cajun fish tacos — white fish in a spicy cayenne crust, piled into warm tortillas with avocado, crisp lettuce and a tangy sour cream dressing.
These Cajun spiced fish tacos are a fast, vibrant dinner — flaky white fish in a smoky-spiced crust, piled into warm tortillas with avocado, crunchy lettuce and a zingy lemon-garlic crema. Fresh, fun and on the table in no time.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 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
Tags:
Spicy FishVideo
Preparation
- On a large plate, mix the Cajun spice and cayenne pepper with a little seasoning, then use it to coat the fish all over.
- Heat a little oil in a frying pan and cook the fish over medium heat until golden, then lower the heat and continue frying until cooked through, about 10 minutes, working in batches if needed.
- Meanwhile, make the dressing by combining the sour cream, lemon, garlic and a little seasoning.
- Soften the tortillas in the microwave for 5–10 seconds, then 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.
Tips from the ZestyPlate Kitchen
- Coat the fish well in the spice mix for a flavourful, slightly crisp crust.
- Don't overcook the fish — pull it as soon as it flakes so it stays moist.
- Warm the tortillas briefly so they're soft and pliable rather than cracking.
- Build the tacos to order with the crema drizzled last for the freshest result.
Frequently Asked Questions
A firm flaky fish like cod, haddock, tilapia or pollock holds together well in the pan.
As spicy as your Cajun mix and cayenne — easily dialled up or down to taste.
Yes — the spice crust is delicious chargrilled; just oil the grill so the fish doesn't stick.
