Cajun Spiced Fish Tacos

Instructions

1. Step 1

   Combine the cabbage, carrot, sour cream, mayonnaise, juice from 1 lime, cilantro, and ⅜ tsp (2 gr) of salt in a mixing bowl. Toss until evenly coated and set aside.

   Ingredients used: 80.0 gr Carrot, 15.0 gr Cilantro, 200.0 gr Green Cabbage, 1.0 piece Lime, 60.0 gr Mayonnaise, 2.0 gr Salt, 120.0 ml Sour Cream

   Cookware: mixing bowl

2. Step 2

   Place the cod on the cutting board and coat it evenly with the Cajun seasoning and the remaining ⅜ tsp (2 gr) of salt.

   Ingredients used: 21.0 gr Cajun Seasoning, 600.0 gr Cod, 2.0 gr Salt

   Cookware: cutting board

3. Step 3

   Heat the skillet over medium heat and add the vegetable oil. Cook the seasoned fish, turning once, until opaque, flaky, and 63°C at the thickest point.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: instant-read thermometer, large skillet, tongs

4. Step 4

   Transfer the cooked fish to a plate, rest briefly, then break it into large flakes.

   Timer: 3 min (fixed)

   Cookware: plate, tongs

5. Step 5

   Return the skillet to medium heat and warm the tortillas in batches until pliable, about 20 seconds per side.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: large skillet, plate, tongs

6. Step 6

   Slice the avocado and cut the remaining lime into wedges.

   Ingredients used: 2.0 piece Avocado, 1.0 piece Lime

   Cookware: Chef Knife, cutting board

7. Step 7

   Fill each warm tortilla with lime slaw, flaked fish, and avocado. Serve with the lime wedges.

   Cookware: plate