Fish Tacos, Chipotle Mayo and Slaw
Updated: Feb 19
I love making fish tacos! They are a great family sharing meal. The fish goujons are well worth making from scratch and a fun way to get the kids involved too. I always try to buy sustainable fish; cod, haddock, hake, pollock - If you are trying to keep the cost down the frozen pollock from Lidl is extremely reasonable!
You can also be versatile with spice; create a mild version or why not try adding a hot spicy chipotle mayo for the teens and adults. We like to serve the tacos with sliced avocado, sweetcorn, red chillies, a squeeze of lime and fresh coriander.
What you need:
For the fish goujons
oil for greasing
500g white skinless fish, cod, haddock, hake, pollock
1-2 large eggs (start off with 1)
4 tbsp plain flour
100g breadcrumbs (Use left-over bread, white brown, rolls, or you can buy ready-made breadcrumbs from most supermarkets)
½-1 tsp cumin powder
½-1 tsp smoked paprika
½-1 tsp sea salt
¼ white cabbage (about100g)
¼ red cabbage (about 100g)
4 spring onions
1-2 tbsp coriander (optional)
4 tbsp mayonnaise
1 tbsp natural yogurt
1 red chilli finely sliced (optional)
squeeze of 1/2 lime
8 corn tortillas (these are the smaller ones and come in packs of 8 from most supermarkets)
spicy chipotle mayo – 4 tbsp mayo mixed with 1 -2 tbsp chipotle chilli paste (most supermarkets stock their own variety)
1-2 sliced avocado
1 (160g) tin sweetcorn, drained and mixed with juice of ½ lime and chopped coriander
Equipment: chopping board, sharp knife, bowl for beaten egg, 2 plates for flour and breadcrumbs, baking tray, bowl for coleslaw, spoon, grater
What to do:
Oil a baking tray.
The slaw: Shred the cabbage using a sharp knife, grate the carrots, slice the spring onions and chop the coriander. Place in a bowl and mix with mayo, yoghurt, chilli (optional) and lime juice. Season with salt and freshly ground black pepper.
The sweetcorn relish: mix the sweetcorn with lime juice and coriander.
The chipotle mayo: mix the mayo with the chipotle chilli paste, adding a teaspoon at a time.
The fish goujons: Preheat the oven to 220C/200C/Gas 7. Slice the fish into finger sized slices, allowing about 6 per person. Beat an egg into a bowl.
Place the flour and breadcrumbs onto two plates. Mix the spices and sea salt into the breadcrumbs adding more if you like it spicier.
Coat the fish in the flour, then the egg and then the breadcrumbs and place on the baking tray. Cook for 15mins until golden and crispy. Turn after 10 mins.
Heat a large frying pan and pan fry the tortillas a minute each side. Alternative warm according to packet instructions.
Remove the fish from the oven.
Spread the tortillas with the chipotle mayo, top with slaw, sweetcorn and goujons and serve with avocado.
Steph's Top Tips
Place the tortillas in a taco shape in an upturned muffin tin and crisp for 5 mins a hot oven, then they hold their shape just like a taco.