1. In a bowl combine all the dry ingredients to make up the taco mix
2. Cut the fish into goujon size pieces and place into the taco mix ensuring all the fish is coated.
3. Chop the Onion, pepper and chilli into small pieces, crush the garlic and fry in the pan with the Olive oil until soft, add the tomato puree push to one side when soft and cooked.
4. Add the fish goujons and fry both sides for a few minutes until cooked and golden, be sure to add any remaining taco mix and fry in with the fish, combine all together.
5. Squeeze in the juice from half of the lemon, remove from the heat and set aside
6. In a hot frying pan place a little olive oil and place a mini tortilla wrap fry both sides.
7. Take the taco out and fold in half, then immediately sit in a toaster rack, or between two sturdy upright jars, this sets the taco shell for holding the ingredients.
8. Alternatively, buy pre made corn taco shells from the supermarket.
9. 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 recipe links for Guacamole and salsa.
10. Squeeze a littel more lemon on and Top with freshly chopped parsley or( Corriander to keep the cajun taste).

Top Tips

A quick and easy dish to prepare, 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 usually have a long sell by date.

I have used extra fresh chilli and garlic, but not necessary if using the dry which is always handy to have in the cupboard.

Make up some flat breads to use as the taco shells. see recipe link