Fish Tacos
These Mexican tacos make colourful handfuls for toddlers, stuffed full of white fish, tomatoes and avocado
- 200g White cabbage
- 1 Limejuiced, plus extra lime wedges to serve
- ½ Limejuice and zest
- 4tbsp Plain flour
- 4tbsp Corn flour
- ½tsp Ground cumin
- ½tsp Cayenne pepper(optional)
- A pinch of turmeric
- 1 Eggbeaten
- 300g Sustainable white fishcut into bite-sized pieces
- 6 Corn tortillas
- Salsa
- 2 Tomatoesdiced
- ½ Red onionvery finely chopped
- 1 Small avocadodiced
- 1tbsp Pickled jalapeñoschopped (optional)
- A bunch of corianderchopped
- ½tsp Ground cumin
Method
step 1
Finely shred the cabbage using a food processor or very carefully by hand. Toss the cabbage with the lime juice and a good pinch of salt and leave to sit for 15 minutes, tossing now and again.
step 2
Heat a large frying pan with 2cm of oil until a cube of bread browns in 30 seconds. Toss all the fish in the beaten egg then toss in the seasoned flour. Fry for 2-3 minutes turning until crisp and golden. Drain on kitchen paper. Mix all the salsa ingredients together. Mix the flour and cornflour with the spices and season really well. Put on a flat plate. Put the egg mix in a shallow bowl.
step 3
Heat a large frying pan with 2cm of oil until a cube of bread browns in 30 seconds. Toss all the fish in the beaten egg then toss in the seasoned flour. Fry for 2-3 minutes turning until crisp and golden. Drain on kitchen paper.
step 4
Griddle the tortillas so they are warm and springy and make into a cone. Pile some cabbage into the centre of each tortilla. Add the fish then spoon over the salsa. Serve with extra lime wedges for squeezing over.