
Quick Cajun Fish Tacos
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #35564
August 30, 2020
Categories: Dinner, Lunch, Fish, Vegetables, Mexican, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Microwave, Stove Top, Gluten-Free, Kosher, No Eggs, Non-Dairy more
"From our Sunday newspaper The Sunday Times."
Original recipe yields 4 servings
Ingredients
Nutritional
- 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.