Quick Cajun Fish Tacos

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (448.4 g)
  • Calories 531.7
  • Total Fat - 16.1 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 98.9 mg
  • Sodium - 1295 mg
  • Total Carbohydrate - 61.6 g
  • Dietary Fiber - 8.8 g
  • Sugars - 9.6 g
  • Protein - 40.9 g
  • Calcium - 197.5 mg
  • Iron - 4.8 mg
  • Vitamin C - 117.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat a large deep frying pan over medium-high heat.

Step 2

While the pan heats up, remove the skin from the fish and cut the flesh into 2-3cm pieces and transfer to a bowl and add the Cajun seasoning and oil and toss until well combined.

Step 3

Add half the fish to the pan and cook, turning gently, for 2-3 minutes or until just cooked through and then transfer to a bowl and repeat with the remaining fish.

Step 4

Meanwhile, make the kale slaw in a large bowl following packet directions and set aside.

Step 5

Slice the jalapeño and transfer to a small bowl with the pineapple and then cut limes in half and squeeze 1 half over the pineapple mixture and toss to combine.

Step 6

Warm the flour tortillas in the microwave.

Step 7

Divide the slaw among the tortillas and top with the fish and pineapple salsa and sprinkle with coriander and serve with the remaining lime halves.

Tips & Variations

No special items needed.