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Fish Tacos

• Jessica Gibb

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Serves 2

A little work

Prep: 15 mins

Cook: 10 mins

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

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Skip to ingredients

Ingredients

• 200g White cabbage

• 1 Lime

  juiced, plus extra lime wedges to serve

• ½ Lime

  juice and zest

• 4tbsp Plain flour

• 4tbsp Corn flour

• ½tsp Ground cumin

• ½tsp Cayenne pepper

  (optional)

• A pinch of turmeric

• 1 Egg

  beaten

• 300g Sustainable white fish

  cut into bite-sized pieces

• 6 Corn tortillas

• Salsa

• 2 Tomatoes

  diced

• ½ Red onion

  very finely chopped

• 1 Small avocado

  diced

• 1tbsp Pickled jalapeños

  chopped (optional)

• A bunch of coriander

  chopped

• ½tsp Ground cumin

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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.

Recipe from olive magazine, for more visit: www.olivemagazine.com/

Authors

Jessica Gibb

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