Flaky white fish fillets are rubbed with smoky Cajun spice and cayenne, pan-fried until golden, then piled into warm flour tortillas with creamy avocado, crisp little gem lettuce and a zesty lemon-garlic sour cream dressing. A fresh, fast main that tastes like summer.
Cook ModeOn a large plate, mix the Cajun spice blend and cayenne pepper with a little salt and pepper, then use the mixture to coat the white fish fillets all over.
Cajun spice blend
Cayenne pepper
White fish filletsHeat the vegetable oil in a frying pan over medium heat. Add the fish and cook until golden, then reduce the heat and continue frying until cooked through, about 10 minutes. Work in batches if the pan is crowded.
Vegetable oilWhite fish filletsMeanwhile, make the dressing by combining the sour cream, juice of the lemon and the finely chopped garlic with a little seasoning.
Sour cream
Lemon
GarlicSoften the flour tortillas by heating them in the microwave for 5 to 10 seconds.
Flour tortillasPile the tortillas high with sliced avocado, shredded little gem lettuce and spring onions, then add a spoonful of salsa.
Flour tortillas
Avocado
Little gem lettuce
Spring onions
SalsaTop with large flakes of the cooked fish and drizzle over the lemon-garlic dressing. Serve immediately.
White fish filletsSour creamSubstitutions, timing tweaks — anything to remember next time.
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