Cajun Fish Wraps and Kumara Wedges with Salad

Cajun Fish Wraps and Kumara Wedges with Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 30, 2015.
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Cajun fish wraps with carrot, lettuce and spinach salad, kumara wedges and chipotle mayo

Ingredients

KUMARA WEDGES

  • 600 g orange kumara, scrubbed and cut into 1–2cm wedges

SALAD

  • 2 tablespoons mayonnaise
  • 1/2 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1/2 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1/2 teaspoon runny honey
  • 1 baby cos lettuce
  • 2 carrots
  • 1/2 bag baby spinach leaves

CAJUN FISH

  • 450 g fish fillets
  • 1 tablespoon mild Cajun seasoning
  • 1/2 teaspoon salt

TO SERVE

  • 5 tortilla wraps
  • 1/4 cup mayonnaise
  • 1 sachet chipotle sauce (optional, adults)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes until golden and tender. Turn once during cooking.
  3. Prepare salad; in a small bowl, mix mayonnaise, mustard, vinegar and honey together; finely slice lettuce; peel and grate carrots; roughly chop spinach; set all aside in a large bowl.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut into 3–4cm pieces. Toss in mild Cajun seasoning and salt. Heat a drizzle of oil in a large fry-pan (preferably non-stick), on medium to high heat. Fry fish, in two batches, for 1–2 minutes each side, until fish is golden and just cooked through.
  5. Wrap stack of tortilla wraps in foil and heat in oven for 3–4 minutes, until warmed through.
  6. In a small bowl, combine mayonnaise with chipotle sauce (if using).
  7. Place kumara wedges, wraps, salad, Cajun fish and chipotle mayonnaise in middle of the table for everyone to help themselves and build their own wraps.

Nutritional Information

Energy 2374 kj
567 kcal
Protein 25.9g
Carbohydrate 64.2g
Fat 21.9g