Recipe byThe ZestyPlate Kitchen
Zesty Cajun fish tacos: white fish in a spiced cayenne crust, piled into warm tortillas with avocado, crisp lettuce and a tangy sour cream dressing.
Flaky white fish in a smoky Cajun crust, tucked into warm tortillas with avocado, shredded lettuce and a sharp lemon and garlic crema. These fish tacos come together in the time it takes the fish to cook, which makes them a good shout for a quick supper that still feels like a bit of an occasion.
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Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 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 Fish
Preparation
- On a large plate, mix the Cajun spice and cayenne pepper with a little seasoning, then turn the fish in it to coat all over.
- Heat a little oil in a frying pan and cook the fish over medium heat until golden, then lower the heat and carry on until cooked through, about 10 minutes, in batches if needed.
- While that cooks, make the dressing by stirring together the sour cream, lemon, garlic and a little seasoning.
- Warm the tortillas in the microwave for 5 to 10 seconds, then load them up with avocado, lettuce and spring onion, add a spoonful of salsa, top with big flakes of fish, and drizzle over the dressing.
Tips from the ZestyPlate Kitchen
- Press the spice mix on firmly so the fish builds a real crust rather than a dusting.
- Take the fish off the heat the moment it flakes. A minute too long and it dries out.
- Give the tortillas a quick warming so they fold without cracking.
- Assemble the tacos just before eating and add the crema last, so nothing goes soggy.
Frequently Asked Questions
A firm, flaky one. Cod, haddock, tilapia or pollock all hold their shape in the pan.
That depends entirely on your Cajun blend and how much cayenne you add, so dial it to taste.
Yes, and the spice crust chars brilliantly. Just oil the grill bars first so the fish doesn't stick.
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