Fish Tacos

  • Makes 2 portions

These Mexican tacos make colourful handfuls for toddlers, stuffed full of white fish, tomatoes and avocado

  • 200g white cabbage 
  • 1 lime, juiced, plus extra lime wedges to serve
  • ½ lime 1/2, juiced and zest

  • 4tbsp plain flour
  • 4tbsp cornflour
  • ½ tsp ground cumin 

  • ½ tsp cayenne (optional)
  • a big pinch of 

  • 1 egg, beaten
  • 300g 
sustainable firm white fish, cut into bite-sized pieces
  • 6 small corn tortillas 
  • Salsa
  • 2 ripe tomatoes, diced
  • ½ small red onion, very finely chopped
  • 1 small avocado, diced

  • 1 tbsp pickled jalapeños, chopped (optional)
  • Handful of coriander, chopped
  • ½ tsp ground cumin 


  • 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

    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.

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Recipe from olive magazine, for more visit: