Fish Tacos
The perfect blend of textures and flavours, these crispy fish tacos are a crowd-pleaser!
Serves
4
Prep
20 mins
Cook
25 mins
Method
- 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.
Ingredients
- 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
