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 turmeric
- 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
Method
- 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
turmeric
- 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
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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.
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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.
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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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