Cajun fish tacos with creamy corn slaw

Method

Prep it

1. Pat fish dry, remove any scales and bones, and cut into 5cm pieces.
2. Toss in a bowl with Cajun seasoning and season with salt and pepper.

Cook it

1. Heat oil in a fry pan on medium-high.
2. Cook fish in batches or two fry pans, about 2 minutes each side, until just cooked through.
3. Add more oil between batches, if needed.

Toss it

1. Drain corn.
2. Place in a bowl along with slaw, sour cream, mayo and vinegar.
3. Toss to combine and season to taste with salt and pepper.

Finish it

1. Wrap stack of tortillas in a damp tea towel and heat in microwave for 1–2 minutes, until warm.
2. Combine smoked paprika aioli ingredients together.

Eat it

1. Fill tortillas with slaw, fish and smoked paprika aioli.

Dig in!

Tip

If you’re short on time, a store-bought garlic aioli or sriracha mayonnaise can be used instead of making this dressing.