Cajun spiced fish tacos Recipe (Ready in 65 Min)

Cajun, white fish and avocado come together in this Mexican seafood — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.

How to make it

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.
On a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.
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.
Meanwhile, prepare the dressing by combining all the ingredients with a little seasoning.
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.

You'll use: Frying pan / skillet · Pan · Microwave

Tips & common questions

How long does Cajun spiced fish tacos take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of sour cream?

Try plain Greek yogurt. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.