Pull up next to a beach in Mexico and you'll undoubtedly smell the delicious aroma of fish tacos. This homemade version might be missing the ocean breeze, but still maintains the spicy, zingy and fresh flavours of the original creation – all in a flash!
Always refer to the product label for the most accurate ingredient and allergen information.
white fish fillets(ContainsFish)
shredded red cabbage
Mexican Fiesta spice blend
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
smokey aioli(ContainsEggsMay be presentTree Nuts)
Thinly slice the cucumber into 0.5cm batons. Zest the lime (see ingredients list) to get a pinch, then juice. Grate the carrot (unpeeled). Cut the white fish fillets into 1cm strips.
In a large bowl, combine the shredded red cabbage, carrot, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the lime juice. Season with salt and pepper. Toss to coat and set aside.
TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Combine the Mexican Fiesta spice blend, lime zest, plain flour, the salt and a pinch of pepper on a plate. Pat the fish dry with paper towel, then add to the spiced flour and gently turn to coat. Set aside on a second plate.
TIP: Patting the fish dry before coating will help the flour form an even coating
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the fish and cook until golden and cooked through, 2-3 minutes each side.
TIP: The fish is cooked through when it turns from translucent to white.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by spreading some smokey aioli over a tortilla, then top with some slaw, Mexican fiesta fish and cucumber.