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The perfect blend of textures and flavours, these crispy fish tacos are a crowd-pleaser!
Cook the crumbed fish fillets according to the package instructions until golden and crisp. Once cooked, break them into bite-size pieces.
While the fish is cooking, prepare the taco fillings. In a small bowl, mix the shredded red cabbage and lettuce with half of the chopped cilantro, and squeeze over the juice of one lime. Toss to mix.
Warm the tortillas in a dry pan over medium heat or according to the package instructions.
Assemble the tacos by placing some of the red cabbage and lettuce mixture on each tortilla, then add pieces of the crumbed fish fillet.
Place a few slices of avocado on top of the fish, then drizzle with chipotle aioli.
Garnish with the remaining chopped cilantro and serve with lime wedges on the side.
Enjoy your tacos immediately for the best flavour and texture.
4 crumbed fish fillets
1 ripe avocado, sliced
1/2 cup chipotle aioli
1 cup shredded red cabbage
1 cup shredded lettuce
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
8 small flour tortillas or corn tortillas
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Skill Level Easy
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