Quick Cajun Fish Tacos

Just 5-ingredients and just 15 minutes is all you need for this quick and tasty seafood yellow curry.

Ingredients

600 g Australian barramundi fillets

1 tbsp Cajun seasoning

1 tbsp Olive oil

350 g Packet kale slaw mix

2 Pickled jalapeño chillies

220 g Pkt pre-chopped fresh pineapple

2 Limes

8 Mini flour tortillas

Fresh coriander sprigs, to serve

Directions

Step 1.

Heat a large deep frying pan over medium-high heat.

Step 2

While the pan heats up, remove the skin from the fish and cut the flesh into 2-3cm pieces. Transfer to a bowl. Add the Cajun seasoning and oil. Toss until well combined.

Step 3.

Add half the fish to the pan and cook, turning gently, for 2-3 minutes or until just cooked through. Transfer to a bowl. Repeat with the remaining fish.

Step 4.

Meanwhile, make the kale slaw in a large bowl following packet directions. Set aside. Slice the jalapeño and transfer to a small bowl with the pineapple. Cut limes in half and squeeze 1 half over the pineapple mixture. Toss to combine.

Step 5.

Warm the flour tortillas in the microwave. Divide the slaw among the tortillas. Top with the fish and pineapple salsa. Sprinkle with coriander. Serve with the remaining lime halves. Thanks to TASTE.COM.AU