Cajun Fish Taco Salad with Kumara

Cajun Fish Taco Salad with Kumara

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 27, 2018.

For kids, leave some yogurt plain, as the chipotle sauce is spicy!


Ingredients

Kumara

  • 600g kumara

Cajun Fish

  • 450g market fish
  • 1 Tbsp mild Cajun spice mix
  • 1 Tbsp GF flour
  • ¼-½ tsp salt
  • Pinch of chilli flakes (optional, adults)

Slaw

  • 1 bag ranchslaw
  • ¼ cup GF mayonnaise
  • 2 Tbsp yoghurt
  • Juice of ½ lime

Chipotle Yoghurt

  • Remaining yoghurt
  • 1-2 Tbsp chipotle sauce (optional, adults)

To Serve

  • 2 tomatoes
  • 1-2 Tbsp coriander
  • ½ lime
  • ½ bag corn chips

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges. Toss on prepared tray with a drizzle of oil and season. Roast for about 25 minutes, until golden and cooked through.
  2. Pat fish dry, remove any remaining scales or bones and cut into 4-5cm wide pieces. Toss in mild Cajun spice mix, flour, salt and chilli flakes (if using). Set aside.
  3. Toss ranchslaw with mayonnaise, first measure of yoghurt and lime juice in a large bowl. Season to taste. In a small bowl, mix together remaining yoghurt and chipotle sauce. Leave some yoghurt plain for kids, if desired. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through.
  5. Dice tomatoes 1cm; chop coriander; cut lime into wedges.
  6. To serve, spoon kumara and slaw onto plates. Top with Cajun fish and a dollop of chipotle yoghurt. Garnish with tomatoes and coriander and squeeze over a lime wedge. Arrange a few corn chips around your plate sticking up out of your meal.

Nutritional Information

Energy 1912 kj
457 kcal
Protein 26.9g
Carbohydrate 45.0g
Fat 17.6g