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Cajun-spiced fish tacos recipe

Cajun-spiced fish tacos recipe

11 ratings

Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 638 calories / serving


  • 2 tbsp cajun spice
  • 1 tsp cayenne pepper
  • 4 white fish fillets (such as haddock, cod or river cobbler)
  • vegetable oil
  • 8 flour tortillas
  • 1 avocado, sliced
  • 2 little gem lettuces, shredded
  • 4 spring onions, shredded
  • 1 x 300ml jar salsa

For the dressing

  • soured cream
  • 1 lemon, juiced
  • small bunch chives, snipped
  • 1 garlic clove, finely chopped
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    7g 35%
  • Sugars

    6g 7%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 75.7g Protein 35g Fibre 8.6g


  1. On a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.
  2. Heat a little oil in a frying pan, add in the fish and cook over a medium heat until golden. Reduce the heat and continue frying until the fish is cooked through, about 10 minutes. Cook in batches if you don’t have enough room in the pan.
  3. Meanwhile, prepare the dressing by combining all the ingredients with a little seasoning.
  4. Soften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the avocado, lettuce and spring onion, add a spoonful of salsa, top with large flakes of fish and drizzle over the dressing.

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