Crispy Fish Tacos with Lime Slaw

• 500 gcod fillets, cod or haddock, cut into strips
• 3 tbspplain flour
• 1 tspsmoked paprika
• 1 tspground cumin
• 2 tbspvegetable oil
• 8small flour tortillas, about 30g each
• 200 gred cabbage, very finely shredded
• 1carrot, coarsely grated
• 2limes, 1 for slaw, 1 cut into wedges
• 1 tbsphoney
• 3 tbspmayonnaise
• 1 tbspsriracha
• 1avocado, sliced
• 15 gfresh coriander, roughly chopped
• Fine salt and black pepper

Method

1. 1Toss the shredded cabbage and grated carrot with the juice of 1 lime, honey and a generous pinch of salt. Leave to sit for at least 10 minutes; the salt and acid soften the cabbage and pull the juices out, so it goes from squeaky-raw to glossy and slack.
2. 2Stir the sriracha through the mayonnaise until streaky and pink. Set aside.
3. 3Combine the flour, smoked paprika, cumin, a good pinch of salt and several grinds of black pepper on a plate. Pat the fish strips dry, then turn them in the seasoned flour until lightly coated all over. Shake off the excess.
4. 4Heat the oil in a large frying pan over medium-high heat until it shimmers. Use half the oil for each batch. Lay the fish in one at a time, leaving clear space between each piece; don't crowd the pan, or the temperature crashes and you'll steam the coating off instead of crisping it. Work in two batches if you need to. Fry for 2–3 minutes without nudging (the coating needs to set or it will stick), then flip and cook another 2 minutes until deeply golden and crackling at the edges.
5. 5Warm the tortillas in a dry frying pan for 20–30 seconds a side, until pliable with a few toasty brown spots.
6. 6Taste the slaw; it should be sharp, sweet and properly seasoned.
7. 7Build each taco: smear a warm tortilla with sriracha mayo, pile on a tangle of lime slaw, lay over a couple of avocado slices, then top with 2–3 pieces of crispy fish. Scatter generously with coriander, squeeze a lime wedge over the top, fold and eat straight away while the fish is still crackling.

Per serving

kcal

564

protein

30.2g

fibre

7.6g

carbs

54.5g

fat

25.9g