Cajun Spiced Fish Tacos

Ingredients

• 4 white fish fillets (such as cod, tilapia, or haddock, about 150g / 5oz each)
• 2 tbsp Cajun seasoning
• 1 tsp cayenne pepper
• 1 tsp vegetable oil
• Salt and black pepper, to taste
• 8 flour tortillas
• 1 avocado, sliced
• 2 little gem lettuces, shredded
• 4 spring onions, finely shredded
• 300ml (1¼ cups) salsa
• 1 pot (approx. 150ml / ⅔ cup) sour cream
• 1 lemon, zested and juiced
• 1 clove garlic, finely chopped

Before you cook

• Pat the fish fillets dry with paper towels — this helps the spice coating stick and ensures a good sear.
• On a large plate, combine the Cajun seasoning, cayenne pepper, a pinch of salt, and a few grinds of black pepper. Mix well.
• Press each fish fillet into the spice mixture, turning to coat all sides evenly. Set aside.
• Shred the little gem lettuces and spring onions, and slice the avocado. Set everything aside ready to assemble.
• Make the sour cream dressing: in a small bowl, stir together the sour cream, lemon zest, 1 tbsp lemon juice, and finely chopped garlic. Season with salt and pepper to taste. Set aside.

Steps

1. Heat 1 tsp of vegetable oil in a large non-stick frying pan over medium-high heat until the oil is shimmering but not smoking.
2. Add the spice-coated fish fillets to the pan in a single layer, working in batches if needed to avoid overcrowding — crowding will steam the fish rather than sear it.
3. Cook for 3–4 minutes on the first side without moving the fish, until a deep golden-brown crust forms on the underside.
4. Carefully flip each fillet using a spatula. Reduce the heat to medium and cook for a further 3–4 minutes, until the fish is cooked through — it should flake easily when pressed gently with a fork and be opaque all the way to the centre.
5. Transfer the cooked fish to a plate and rest for 1–2 minutes. If cooking in batches, keep the first batch warm by loosely tenting with foil while you cook the rest.
6. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20–30 seconds, or heating them one at a time in a dry frying pan over medium heat for about 20 seconds per side, until soft and pliable.
7. To assemble, lay a warm tortilla flat and add a layer of shredded lettuce, followed by a few slices of avocado and a pinch of shredded spring onion.
8. Break the fish into large, rustic flakes and place a generous portion on top of the vegetables.
9. Spoon over a tablespoon of salsa, then drizzle with the sour cream dressing. Serve immediately with extra lemon wedges and salsa on the side.