Cajun spiced fish tacos

What you need

Ingredients

Measured for 6 servings.

• 30 gcajun
• 2 gCayenne Pepper
• 400 gwhite fish
• 5 mlVegetable oil
• 8 pcs (approx. 360 g)flour tortilla
• 100 gAvocado
• 200 glittle gem lettuce
• 60 gSpring Onions
• 300 mlSalsa
• 200 gsour cream
• 1 pcs (approx. 120 g)Lemon
• 5 gGarlic

Make it

Method

1. 01

   Pat the 400 g white fish dry and coat with the measured 30 g Cajun seasoning and 2 g cayenne. Shred 200 g lettuce and 60 g spring onions, slice 100 g avocado, and keep these fresh toppings away from the raw fish and its utensils.

2. 02

   Mix 200 g sour cream with the crushed 5 g garlic and juice from the measured lemon; keep chilled. Heat the measured 5 ml oil in a nonstick pan over medium heat and cook the fish for about 4–5 minutes per side, adjusting for thickness, until opaque and easily flaked; fish should reach 63°C in its thickest part.

3. 03

   Warm the eight flour tortillas briefly in a dry pan or according to their package directions. Break the cooked fish into large flakes and divide it across the tortillas.

4. 04

   Add lettuce, spring onion, avocado and the measured 300 ml salsa, then spoon over the chilled dressing. Divide eight tacos among six servings, noting that some plates will have one taco and others two.