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Blackened fish tacos

This family favourite is easy to throw together and any of the vegetables can be substituted with whatever you have.

TIME TO MAKE45 - 1 hour
TIME TO MAKE45 - 1 hour


  1. Bring a small pot of water to the boil and cook the corn for 3 minutes.
  2. Drain and cool the corn under cold water.
  3. To make the salsa, mix the cooked corn with red onion, coriander and lemon juice and refrigerate until ready to serve.
  4. Mix the Cajun spice mix and flour in a bowl and press the fish fillets into it to coat all sides.
  5. Heat oil in a large frying pan and fry the fish in two or three batches for approximately 1 minute on each side until browned and cooked through. Remove from the pan and set aside.
  6. Heat the tortillas in a microwave for 30 seconds.
  7. Lay out the tortillas on a clean benchtop and top with the shredded lettuce, corn salsa, fish, avocado, yoghurt and garnish with chilli. Fold over and serve


  • You can also use canned corn if fresh or frozen are not available. Drain and rinse the corn and skip to the 3rd step in the recipe.
  • Rather than pre-filling these tacos, you could place all the fillings in bowls and have everyone fill their own.
  • The tortillas can be heated in a microwave or oven. If heating in an oven, wrap them in tin foil to stop drying out.
  • Cooking the fish in batches will prevent the pan from overcrowding, which can lower the pan's heat, resulting in fish that doesn’t brown.
  • Canned salmon, frozen prawns or tofu are cheaper taco fillings that are just as tasty.
  • 3 cups
    sweetcorn kernels, (fresh or frozen)
  • ¼ cup
    finely chopped red onion
  • 2 tbsp
    lemon juice
  • 1 tbsp
    Cajun spice mix
  • 1 tbsp
  • 500 g
    fish fillets
  • 1 tbsp
  • 6-inch tortillas
  • 2 cups
    shredded iceberg lettuce
  • avocado, sliced
  • ½ cup
    Greek yoghurt, or reduced fat sour cream
  • red chilli, sliced (optional)
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Dietary Fibre
  • Protein
  • Sodium