- 1 heaped tsp of chilli powder
- 1 heaped tsp of cumin
- 1 heaped tsp of onion powder
- 1 heaped tsp of garlic powder
- 1 heaped tsp of smoked paprika
- 1 heaped tsp of oregano
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Method
- Create the spicy taco mix by combining all spices in a bowl big enough to hold the fish too.
- Cut the fish into goujon size pieces and place into the taco mix, turning to fully coat the fish.
- Using the Dualit Hand Blender chopping bowl, chop the onion, pepper and chilli into small pieces. Crush the garlic and fry the chopped ingredients in the pan with the olive oil until soft, add the tomato puree.
- When soft and cooked, push to one side.
- Add the fish goujons and fry both sides for a few minutes until cooked and golden. Throw in any remaining taco mix.
- Squeeze in the juice of half of the lemon, remove from the heat and set aside.
- Heat a little olive oil in a hot frying pan, place in a mini tortilla wrap and fry both sides.
- Remove the taco and fold in half. Immediately sit in a toaster rack, or between two sturdy upright jars, to set the taco shell for holding the ingredients.
- Cover the base of the taco with a large spoon of guacamole, load 2-3 fish goujons on top with spicy salsa and a dollop of greek yoghurt or Tartare sauce. (See our Quick Guacamole and Two Minute Ultimate Salsa recipes to make at home.)
- Squeeze over a little more lemon and top with freshly chopped parsley or corriander to keep the cajun taste.
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Top Tips...
- To prepare for future taco dinners, make up a small jar of dry taco mix and store for convenience, or ready made cajun spice mix.
- Buy premade taco shells as they can be stored for a lenghty period in your cupboard.
- To whip up even quicker, replace the fresh chilli and garlic with dried chilli and garlic powder.
- For a fully homemade meal, try making up your own flatbreads as a taco shell replacement using our Garlic and Corriander Flatbread recipe.
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