Fish tacos with fennel coleslaw

Adapting a recipe I made in Belize with the freshest of ingredients, here's my take on fish tacos with a crunchy fennel coleslaw

Prep Time15

Cook Time15

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Keyword: coleslaw, Fennel, Fish, taco

Servings:

Calories: 722kcal

Ingredients

Fish Tacos

600 g white fish such as haddock or pollock (frozen fish, fully defrosted, is fine)
1 egg beaten
4 tbsp flour seasoned
100 g tortilla crisps crushed finely
1 tsp smoked paprika or paprika
2 tbsp light olive oil

Fennel coleslaw

1/2 fennel bulb very finely sliced
1/4 white cabbage
1 carrot grated
4 spring onions finely sliced
2 limes 1 juiced and 1 wedged
2 tbsp mayonnaise
4 tbsp Greek yoghurt
1 tsp Dijon mustard

To Serve

12 corn or flour tortillas warmed
1 avocado diced to serve

US Customary - Metric

Instructions

Pat your fish dry with kitchen paper and cut into strips roughly 3cm/1" wide.
Crush your tortillas in a bag with a rolling pin (or something similar) until they become a fine crumb.
Take 3 medium plates, add your beaten egg to one, the seasoned flour to the second, and finally the crushed tortillas mixed with a teaspoon of paprika to the final plate.
First, coat your fish fillets in the flour, then dip them in the beaten egg, and finally coat them in the tortilla crumb. I usually use only one hand when touching the egg mix, otherwise you get yourself into a sticky mess! Put the coated fish to one side on a plate, and repeat until all the fillet strips are done. Pop them in the fridge whilst you prepare the coleslaw.
Slice the fennel as thinly as you can (use a mandolin carefully if you wish), and do the same with the white cabbage. Grate the carrot and add all the raw vegetables to a large bowl. Add the juice of one lime, the mayonnaise, yoghurt, mustard, along with some seasoning, and give everything a good mix. Place in the fridge until ready to serve.
To cook your fish, add the olive oil to a large non-stick frying pan. Once hot, add in your fish fillets. Don't crowd the pan. Fry each side for around 3 minutes until cooked through and golden, then drain on kitchen paper.
Once the fish is ready, serve it alongside warm corn tacos, your bowl of coleslaw, diced avocado, wedges of lime, and any other accompaniments you would like. Siracha sauce is often a favourite in our house, bringing a little chilli spice to the dish.

Notes

You could use any white fish or salmon for this recipe. You just need a fleshy fish and one that will hold together as much as possible. Therefore, cod, haddock or pollock are good options in the UK.
You can substitute the tortilla chips in this recipe for panko breadcrumbs. Just be aware of any dietary requirements - ie. tortillas are gluten-free.

Nutrition