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Fish tacos with slaw and lime on soft tortillas
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Crispy Fish Tacos

Spiced white fish, a sharp slaw, and lime. Ready before you have laid the table.

25 min totalVery easyServes 2Fish · Fast · Sharing · Light

Ingredients

Scaled for 2 people

  • White fish fillets (cod / haddock)300 g
  • Small tortillas6 wraps
  • White cabbage200 g
  • Red onion×1
  • Lime×2
  • Fresh coriander1 bunch
  • Avocado×1
  • Mayonnaise3 tbsp
  • Smoked paprika1 tsp
  • Ground cumin1 tsp
  • Plain flour3 tbsp
  • Neutral oil2 tbsp

Method

  1. Shred the cabbage and finely slice the red onion. Toss with the juice of one lime and a big pinch of salt, and leave to sit — it softens and sharpens while you cook.
  2. Mix the mayo with a squeeze of lime and chopped coriander stalks for the sauce.
  3. Cut the fish into thick fingers. Toss with the flour, paprika, cumin and salt until lightly coated all over.
  4. Fry in hot oil for 2–3 minutes a side, turning once only. White fish falls apart if you keep moving it.
  5. Warm the tortillas in a dry pan.
  6. Build: sauce, slaw, fish, sliced avocado, coriander leaves and a hard squeeze of lime.
Chef’s note

Salting the slaw 10 minutes ahead is the difference between a crunchy taco and a wet one.