Cajun spiced fish tacos

Method6 steps · about 35 min

1. 1

   Step 1: Halve and stone the avocado (1), scoop out its flesh and slice it. Wash and shred both little gem lettuces (2) and all four spring onions. Hold these prepared toppings for assembling the tacos.

   Uses 1 sliced avocado · 2 shredded little gem lettuce · 4 shredded Spring Onions

2. 2

   Step 2: Mix all the Cajun (2 tbsp) spice and cayenne pepper (1 tsp) with coating salt and pepper to taste on a large plate. Coat all four raw fish fillets in this mixture.

   Uses 2 tbsp cajun · 1 tsp cayenne pepper · 4 fillets white fish · Salt for spice coating, to taste · Black pepper for spice coating, to taste

3. 3

   Step 3: Heat a little of the frying oil in a pan and cook as many coated fillets as fit without crowding over medium heat until golden. Reduce the heat and continue frying for about ten minutes until the fish is opaque and cooked through.

   Gentle finish after browning each fish batch · 10 minUses As many coated fillets as fit without crowding · A little oil for the first fish pan batch

4. 4

   Step 4: If any coated fillets remain, cook them in further uncrowded batches using a little more of the frying oil and the same golden-then-gentle-fry method, until all four fillets are fully cooked. Keep the finished fish warm for assembly.

   Uses The first fully cooked fish batch · All remaining coated fillets, if another batch is needed · A little more frying oil for further pan batches if needed

5. 5

   Step 5: Juice the lemon, peel and finely chop the garlic (1 clove), and wash and snip the chives (1 small bunch). Combine all the lemon juice, garlic and chives with enough soured cream to make a drizzling dressing. Season the dressing with its separate salt and pepper to taste.

   Uses Soured cream for lemon-garlic dressing, as needed · Juice from 1 lemon, squeezed now · 1 clove finely chopped garlic · 1 small bunch fresh chives, snipped for dressing · Salt for soured-cream dressing, to taste · Black pepper for soured-cream dressing, to taste

6. 6

   Step 6: Soften the eight tortillas in the microwave for 5–10 seconds, working in suitable batches. Fill them with the prepared avocado, lettuce and spring onion, a spoonful of salsa (1), large flakes from the fully cooked fish and a drizzle of prepared dressing. Divide the complete batch among four servings.

   Uses 8 flour tortilla · All the prepared fresh toppings · 1 ready salsa jar (300 ml) · All four cooked fillets · All the prepared dressing