Crispy fish tacos
Oven-baked crispy fish, crunchy slaw and a squeeze of lime. Fun to build at the table.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Breaded fish fillets500 g
- Plain tortilla wraps8 wraps
- White cabbage½ cabbage
- Natural yoghurt100 g
- Limes1 lime
- Fresh coriander1 bunch
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven and bake the breaded fish on a tray following the pack instructions, usually about 15 to 20 minutes, turning halfway so both sides crisp up.500 g breaded fish fillets
- While it cooks, make the slaw. Shred the cabbage as finely as you can, then mix it in a bowl with a squeeze of lime juice, half the yoghurt and a pinch of salt.½ cabbage100 g natural yoghurt1 lime
- Warm the wraps one at a time in a dry frying pan over a medium heat for about 20 seconds a side, and keep them soft under a clean tea towel.8 wraps
- Break the fish into big chunks. Fill each wrap with slaw and fish, then finish with a spoon of the remaining yoghurt, some chopped coriander if you have it and another squeeze of lime.1 bunch fresh coriander
Toss the shredded cabbage with lime juice and a pinch of salt ten minutes before eating. It turns crunchy and tangy.
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