Quick Cajun Fish Tacos

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (473.4 g)
  • Calories 616.7
  • Total Fat - 16.7 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 98.9 mg
  • Sodium - 1295.5 mg
  • Total Carbohydrate - 79.5 g
  • Dietary Fiber - 11.5 g
  • Sugars - 9.7 g
  • Protein - 44.2 g
  • Calcium - 206 mg
  • Iron - 5.7 mg
  • Vitamin C - 117.1 mg
  • Thiamin - 0.6 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 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 cut limes in half and squeeze 1 half over the pineapple mixture and toss to combine.

Tips & Variations


No special items needed.

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