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Cajun fish tacos with lychee salsa verde

This recipe was created by Marie Duong for Australian Lychees
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Servings 6

Ingredients
  

  • 2 white fish fillets
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 6 small tortillas warmed

Lychee salsa verde

  • Half cup fresh lychees, peeled and seeded plus extra for decoration
  • Half a shallot finely diced
  • 1 cup fresh basil leaves finely chopped
  • 1 cup fresh coriander leaves finely chopped
  • 1 tbsp lemon juice
  • Quarter cup olive oil
  • salt and pepper to taste
  • lime wedges to serve
  • sliced avocado to serve

Instructions
 

  • To make the lychee salsa verde, roughly chop the lychees and drain any excess liquid.Add chopped lychees to a medium bowl together with the remaining salsa verde ingredients and season generously with salt and pepper. Stir to combine then set asideto allow flavours to meld.
  • Pat each fish fillet dry with a paper towel. Sprinkle evenly with Cajun seasoning, gently pressing into the fillets to coat. Set aside.
  • Heat 1 tbsp of olive oil in the grill or frying pan over medium-high heat. Once hot, add the fish fillets and cook for 3 minutes on each side, or until fish is fully opaque and flakes apart easily.
  • To serve, gently flake apart the Cajun fish with two forks and serve over warm tortillas with lychee salsa verde, fresh lychees, avocado and lime.