These fun and filling fish tacos are an absolutely delightful way to use some white fish you may have in the freezer and a great way to introduce the kids to the fruits of the sea as well! As well as packing a flavourful punch, it’s also full of veg, with a sensational slaw adding crunch to proceedings. Why not give it a go?
Ingredients:
- 8 soft corn tortillas
- 2 fillets of white fish
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 avocado, diced
- 3 ripe tomatoes, diced
- Small bunch of coriander
- 1 lime, sliced into wedges
For the slaw:
- 1/2 spring cabbage, finely shredded
- 1 small red onion, finely sliced
- 1 tbsp olive oil
- Juice half a lime
Method:
- Pat the fish dry with kitchen paper. Sprinkle with cumin and paprika and season
with salt. - Mix all the slaw ingredients in a bowl and season to taste. In a separate bowl, mix
the avocado and tomato, season to taste. - Heat 1 tbsp of oil in a frying pan over a medium-high heat. Fry the fish for 1-2 minutes
on each side, depending on its thickness, until cooked and beginning to flake apart. - In a separate dry frying pan, heat the tortillas for 30 seconds on each side.
- To assemble, lay the tortillas on a serving plate. Top with the avocado mixture,
followed by the slaw, then flake over the fish. Garnish with coriander and a
squeeze of lime.
Pat the fish dry with kitchen paper. Sprinkle with cumin and paprika and season
with salt.
Mix all the slaw ingredients in a bowl and season to taste. In a separate bowl, mix
the avocado and tomato, season to taste.
Heat 1 tbsp of oil in a frying pan over a medium-high heat. Fry the fish for 1-2 minutes
on each side, depending on its thickness, until cooked and beginning to flake apart.
In a separate dry frying pan, heat the tortillas for 30 seconds on each side.
To assemble, lay the tortillas on a serving plate. Top with the avocado mixture,
followed by the slaw, then flake over the fish. Garnish with coriander and a
squeeze of lime.
