In a large bowl, add fish, lemon juice, Cajun seasoning and oil. Toss until well coated, then set aside to marinate for 10 minutes.
Heat a frying pan on high and add the diced pineapple. Cook quickly until some brown char marks appear. Remove from heat and set aside.
Heat frying pan over medium-high heat. Add the fish fillets to the pan and cook, flipping gently for 2–3 minutes or until just cooked through. Transfer to a plate.
Warm the tortillas as per packet instructions. Divide the slaw between the tortillas. Top with the avocado, jalapeños, charred pineapple and fish fillets. Sprinkle with chives and coriander. Serve with lime halves and chilli flakes.
Recipe by Laura Bakhtiarian
Photos by Naomi Giatas
Featured in issue 7 2022 Adelady magazine