Cajun fish tacos with corn salsa

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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410g can corn sweetcornXkernels, rinsed
3 tomatoes, diced
2 tablespoons chopped fresh coriandercilantroX
2 teaspoons Cajun seasoning
spray oil
500g firm white fish fillets, cut in 2cm dice
12 taco shells, warmed
4 cups butter lettuce

Instructions

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1 To make salsa, place corn, tomatoes and coriander in a bowl. Season with black pepper and stir to combine. Set aside.

2 Sprinkle Cajun spice evenly over fish. Spray a large frying pan with oil and place over a high heat. Cook fish, in batches, for 2-3 minutes or until golden and cooked through.

3 Fill warmed taco shells with lettuce, Cajun fish and top with corn salsa. Serve immediately.

Variations

Add lime juice and sliced spring onions to the corn salsa for extra flavour.
Make it gluten free: Check seasoning and taco shells are gluten free.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 32 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 5 g

Dietary fibre 10 g

Sodium 590 mg

Calcium 80 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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