Cajun Cod Tacos, Pickled Jalapeno and Avocado Salsa

    15m prep time
    30m total time
    Easy level
    13 ingredients

Flaky cod, coated in smoky Cajun seasoning and pan-fried until slightly charred....yes please! This recipe is perfect for a midweek meal and can be adapted to suit all family members. The jalopenos are spicy, but you can tame that down depending on your tastes and the avocado adds a lovely creaminess to the salsa. If you need more carbs, don't forget to add some spicy Mexican rice as a side.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by making the salsa. Take the jar of jalapeños and roughly chop it (if yours contains pineapple pieces, chop these up as well). Cut baby plum tomatoes into 4 pieces and add these to the mix along with chopped spring onions, diced avocados, the juice and zest of half the limes, salt and pepper. You can also add some Cajun spice mix for a little extra kick of flavour and heat.

Step 2

Pat dry the cod fillets using kitchen roll and put them onto a plate. Dust generously with Cajun spice mix, salt and pepper.

Step 3

Heat a large non-stick frying pan on medium-high heat and add the oil. Once hot, lay in the fish and cook for 1 minute per side allowing the spice to slightly char. This will add a lovely smoky flavour and crispy texture. Take care when turning the fish as it may stick. A large spatula or fish slice will work well and a good non-stick pan should help. Once cooked, turn off the heat and squeeze over the remaining lime juice.

Step 4

Heat your tortilla wraps either in a clean dry frying pan, in the oven or carefully over a naked flame on the stove to slightly char them. Separate the leaves from the baby gem hearts and put to one side.

Step 5

Serve the cooked Cajun fish in the middle of the table along with the avocado salsa, the baby gem leaves, the sour cream and some Spicy Mexican Rice which you should heat according to the packet instructions if using.
  • Ingredients
  • Based on 4 servings
  • 2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 2 Baby Gem, leaves separated 1 x Sainsbury's Little Gem Lettuce x2
  • 150ml Sour Cream 1 x Sainsbury's Fresh Soured Cream 150ml
  • 500g Cod Fillets 2 x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2 Limes 2 x Sainsbury's Limes x1
  • 2 Avocado, diced 2 x By Sainsbury’s Large Ripe & Ready Avocado
  • 8 Mini Flour Tortillas 1 x Sainsbury's Mini Tortilla Wraps x8
  • 5 Spring Onions, Sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tbsp Jalapeno and Pineapple Pickle, drained and chopped 1 x Gran Luchito Mexican Crunchy Jalapeño & Pineapple 215g
  • 4 tbsp Chipotle and Lime Seasoning 1 x Capsicana Mexican Smoked Cumin & Chipotle for Fajitas Seasoning Mix 28g
  • 2 Mexican Spicy Rice 2 x Ben's Original Spicy Mexican Microwave Rice 220g
  • 325g Baby Plum Tomatoes, cut into quarters 1 x Sainsbury's Baby Plum Tomatoes 325g
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