Makes 6 Tacos


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

Lychee Salsa Verde

● 1/2 cup (approx 10-12) fresh lychees, peeled & seeded (plus extra for serving)
● ½ shallot, finely diced
● 1 cup fresh basil leaves, finely chopped
● 1 cup fresh coriander leaves, finely chopped
● 1 tbsp lemon juice (about ½ a lemon)
● ¼ cup olive oil
● Salt & pepper, to taste
● Lime wedges, to serve
● Sliced avocado, to serve


1. 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 aside to allow flavours to meld.

2. Pat each fish fillet dry with a paper towel. Sprinkle evenly with Cajun seasoning, gently pressing into the fillets to coat. Set aside.

3. 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.

4. 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.

Created by Marie Duong for Australian Lychees