Blackened fish tacos
This family favourite is easy to throw together and any of the vegetables can be substituted with whatever you have.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method:
- Bring a small pot of water to the boil and cook the corn for 3 minutes.
- Drain and cool the corn under cold water.
- To make the salsa, mix the cooked corn with red onion, coriander and lemon juice and refrigerate until ready to serve.
- Mix the Cajun spice mix and flour in a bowl and press the fish fillets into it to coat all sides.
- Heat oil in a large frying pan and fry the fish in two or three batches for approximately 1 minute on each side until browned and cooked through. Remove from the pan and set aside.
- Heat the tortillas in a microwave for 30 seconds.
- Lay out the tortillas on a clean benchtop and top with the shredded lettuce, corn salsa, fish, avocado, yoghurt and garnish with chilli. Fold over and serve
Tips:
- You can also use canned corn if fresh or frozen are not available. Drain and rinse the corn and skip to the 3rd step in the recipe.
- Rather than pre-filling these tacos, you could place all the fillings in bowls and have everyone fill their own.
- The tortillas can be heated in a microwave or oven. If heating in an oven, wrap them in tin foil to stop drying out.
- Cooking the fish in batches will prevent the pan from overcrowding, which can lower the pan's heat, resulting in fish that doesn’t brown.
- Canned salmon, frozen prawns or tofu are cheaper taco fillings that are just as tasty.
- 3 cupssweetcorn kernels, (fresh or frozen)
- ¼ cupfinely chopped red onion
- 2 tbsplemon juice
- 1 tbspCajun spice mix
- 1 tbspflour
- 500 gfish fillets
- 1 tbspoil
- 86-inch tortillas
- 2 cupsshredded iceberg lettuce
- 1avocado, sliced
- ½ cupGreek yoghurt, or reduced fat sour cream
- 1red chilli, sliced (optional)
Per serve
- Energy2377kJ
- Total Fat22.2g
- Saturated Fat5.0g
- Total Carbohydrate29.2g
- Sugars12.8g
- Dietary Fibre11.5g
- Protein34.5g
- Sodium330mg
Method:
- Bring a small pot of water to the boil and cook the corn for 3 minutes.
- Drain and cool the corn under cold water.
- To make the salsa, mix the cooked corn with red onion, coriander and lemon juice and refrigerate until ready to serve.
- Mix the Cajun spice mix and flour in a bowl and press the fish fillets into it to coat all sides.
- Heat oil in a large frying pan and fry the fish in two or three batches for approximately 1 minute on each side until browned and cooked through. Remove from the pan and set aside.
- Heat the tortillas in a microwave for 30 seconds.
- Lay out the tortillas on a clean benchtop and top with the shredded lettuce, corn salsa, fish, avocado, yoghurt and garnish with chilli. Fold over and serve
Tips:
- You can also use canned corn if fresh or frozen are not available. Drain and rinse the corn and skip to the 3rd step in the recipe.
- Rather than pre-filling these tacos, you could place all the fillings in bowls and have everyone fill their own.
- The tortillas can be heated in a microwave or oven. If heating in an oven, wrap them in tin foil to stop drying out.
- Cooking the fish in batches will prevent the pan from overcrowding, which can lower the pan's heat, resulting in fish that doesn’t brown.
- Canned salmon, frozen prawns or tofu are cheaper taco fillings that are just as tasty.
Ingredients
- 3 cupssweetcorn kernels, (fresh or frozen)
- ¼ cupfinely chopped red onion
- 2 tbsplemon juice
- 1 tbspCajun spice mix
- 1 tbspflour
- 500 gfish fillets
- 1 tbspoil
- 86-inch tortillas
- 2 cupsshredded iceberg lettuce
- 1avocado, sliced
- ½ cupGreek yoghurt, or reduced fat sour cream
- 1red chilli, sliced (optional)
Ingredients
- 3 cupssweetcorn kernels, (fresh or frozen)
- ¼ cupfinely chopped red onion
- 2 tbsplemon juice
- 1 tbspCajun spice mix
- 1 tbspflour
- 500 gfish fillets
- 1 tbspoil
- 86-inch tortillas
- 2 cupsshredded iceberg lettuce
- 1avocado, sliced
- ½ cupGreek yoghurt, or reduced fat sour cream
- 1red chilli, sliced (optional)
Nutrition Facts
Per serve
- Energy2377kJ
- Total Fat22.2g
- Saturated Fat5.0g
- Total Carbohydrate29.2g
- Sugars12.8g
- Dietary Fibre11.5g
- Protein34.5g
- Sodium330mg
Method:
- Bring a small pot of water to the boil and cook the corn for 3 minutes.
- Drain and cool the corn under cold water.
- To make the salsa, mix the cooked corn with red onion, coriander and lemon juice and refrigerate until ready to serve.
- Mix the Cajun spice mix and flour in a bowl and press the fish fillets into it to coat all sides.
- Heat oil in a large frying pan and fry the fish in two or three batches for approximately 1 minute on each side until browned and cooked through. Remove from the pan and set aside.
- Heat the tortillas in a microwave for 30 seconds.
- Lay out the tortillas on a clean benchtop and top with the shredded lettuce, corn salsa, fish, avocado, yoghurt and garnish with chilli. Fold over and serve
Tips:
- You can also use canned corn if fresh or frozen are not available. Drain and rinse the corn and skip to the 3rd step in the recipe.
- Rather than pre-filling these tacos, you could place all the fillings in bowls and have everyone fill their own.
- The tortillas can be heated in a microwave or oven. If heating in an oven, wrap them in tin foil to stop drying out.
- Cooking the fish in batches will prevent the pan from overcrowding, which can lower the pan's heat, resulting in fish that doesn’t brown.
- Canned salmon, frozen prawns or tofu are cheaper taco fillings that are just as tasty.
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