Dinner · Mexican

Crispy fish tacos with lime slaw

Name: Crispy fish tacos with lime slaw
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 White fish fillets, defrosted; 60g Panko breadcrumbs; 1 tsp Smoked paprika; 1 tbsp Olive oil; 150g Greek-style yoghurt; ¼ Red cabbage; 1 Carrot; 2 Limes; 15g Fresh coriander; 1 tbsp Chipotle paste; 1 Avocado; 8 Tortilla wraps

Baked, not fried, with a lime slaw sharp enough to wake you up.

Start to finish: 25 min
Hands-on: 22 min
In the fridge: 1 day
Freezes: Not well

PescatarianA little heatContains gluten, dairy, fish

Ingredients

4 portions

4White fish fillets, defrosted
60gPanko breadcrumbs
1 tspSmoked paprika
1 tbspOlive oil
150gGreek-style yoghurt
¼Red cabbage
1Carrot
2Limes
15gFresh coriander
1 tbspChipotle paste
1Avocado
8Tortilla wraps

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Pat the fish really dry with kitchen paper and season. Mix the panko with the paprika, oil and a pinch of salt.
2
Spread a thin layer of yoghurt over the top of each fillet and press on the crumbs. Bake on a lined tray for 15 minutes, until golden and the fish flakes easily.
17 min, mostly hands-off
3
Meanwhile, finely shred the cabbage and coarsely grate the carrot. Toss with the juice of 1 lime, half the coriander, chopped, and a pinch of salt.
4
Stir the chipotle into the rest of the yoghurt. Slice the avocado and cut the other lime into wedges.
5
Warm the tortillas in a dry frying pan for 20 seconds a side. Break the fish into chunks and take it to the table with the slaw, avocado, chipotle yoghurt, lime wedges and the rest of the coriander.

On the day

Everyone builds their own at the table. The fish is best tonight, but leftover slaw keeps a day and is very good in a cheese sandwich.

Cook’s tip

Frozen fillets are fine. Defrost them in the fridge overnight, or in a sealed bag in cold water for an hour if you forgot.