Cajun Fish Tacos

By Saturday, April 22, 2017

These tacos are such a great summer dish. They're fresh and surprisingly light, but pack a huge amount of flavour. Now, they do require a little advanced preparation but boy oh boy is it all worth it. The end result is deliciously smoky and slightly crispy salmon / cod mixed with fresh coleslaw, rich chipotle mayo and a cooling avocado and parsley sauce, all wrapped up in a warm corn tortilla. Yum.  

Serves 6

You will need:

12 corn tortillas 

4 cod / salmon fillets
4 tbsp cajun spice mix
2 tbsp olive oil

Chipotle mayo:
4 tbsp good mayo
1/2 pinch of salt
4 tsp chipotle paste

1 red cabbage
3 lemons, juiced
2 tbsp salt
large handful of parsley, roughly chopped
Large handful of pomegranate seeds (optional)

Avocado and parsley sauce:
2 ripe avocados
2 limes, juiced
large handful of parsley 
2 garlic cloves
1/2 tsp salt
125-150ml water

Begin by patting the fish fillets dry with kitchen paper. Pour the cajun mix onto a plate and pat the fillets over, ensuring that every side of the fillets is covered by the spice. Put the fillets on the plate, cover and leave for half an hour to sit. 

Heat the oven to 100 degrees and place the tortillas on a plate, covered with foil. Leave to warm. 

In the meantime, prepare the avocado and parsley sauce. Add the avocado, lime juice, parsley, garlic and salt into a food processor and then pulse. Gently trickle in the water until the mixture reaches a slightly runny consistency. Pour into a bowl and leave to chill. 

Next, prepare the coleslaw. Finely chop the cabbage and place in a large mixing bowl with the salt. Mix well and leave to sit for 10 minutes, by which time, the cabbage should have released a bit of liquid. Add in the lemon juice, some pepper, parsley and pomegranate seeds. Leave to chill. 

For the chipotle mayo, mix together the mayonnaise with the chipotle paste and salt, then leave to chill in the fridge. 

Now time to fry the fish fillets. Heat the oil in a large frying pan over a high heat. Place the fillets in the pan and cook for 2 minutes on each side, until nicely brown, aromatic and slightly crispy. Flip and fry for a further 2 minutes. Remove from the pan and place on a plate covered with foil. Leave to sit for 5 minutes. Flake the fish into large chunks. 

Then, assemble the fish tacos, dressing generously with the avocado sauce and chipotle mayo. Enjoy!  

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