Fish Tacos with Lime Slaw

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 100°C. Pat the fish dry, cut it into pieces about 2 cm in size, and toss thoroughly with the cornstarch, paprika, cumin, chilli flakes and salt.

   300 g Cod or another firm white fish, pin-boned30 g Cornstarch1 tsp Smoked paprika1/2 tsp Ground cumin1/2 tsp Chilli flakes1/2 tsp Salt
2. 2

   Toss the cabbage and carrot in a bowl with the lime juice, olive oil, garlic and salt. Massage the cabbage vigorously for 1 to 2 minutes, until it softens slightly, then fold in the coriander.

   250 g White cabbage, finely sliced1 small, about 80 g Carrot, coarsely grated2 tbsp Lime juice1 tbsp Olive oil1/2 clove Garlic, finely grated1 pinch Salt15 g Coriander, roughly chopped
3. 3

   Mash the avocado with the lime juice and a pinch of salt until creamy. Stir in the red onion and set aside.

   1 Ripe avocado1 tbsp Lime juice40 g Red onion, finely diced
4. 4

   Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish pieces and fry for 3 to 4 minutes, turning them so they brown all over, until golden and easy to flake. The internal temperature should reach 63°C.

   2 tbsp Vegetable oil300 g Cod or another firm white fish, pin-boned
5. 5

   Warm the corn tortillas in a dry frying pan for 20 to 30 seconds per side. Keep them warm in the oven so they remain pliable.

   6, about 15 cm in diameter Corn tortillas
6. 6

   Top each tortilla with avocado cream, slaw and crispy fish. Garnish with jalapeño, squeeze over the lime, and serve immediately.

   1/2 Jalapeño or green chilli, sliced into rings1 Lime, for serving

Origin & History

Fish tacos bring together Mexico’s coastal cuisine and the traditional use of corn tortillas. Versions from the Baja California peninsula are particularly well known, featuring crispy fried or deep-fried fish served with cabbage, lime and chilli.