This delicious fish taco recipe matches perfectly with Champagne and crisp white wines.

Ingredients

For the slaw:

  • ½ red cabbage, shredded finely
  • 1 carrot, peeled and grated
  • 2 spring onions, finely chopped
  • 1 chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lime, juice only
  • 1 tablespoon honey
  • 2 tablespoons mayonnaise
  • Salt and pepper

For the guacamole:

  • 2 ripe avocados
  • 1 garlic clove, finely chopped
  • 1 tomato, finely chopped
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • ½ teaspoon ground cumin
  • 1 lime, juice and zest
  • 1 tablespoon sour cream or natural yoghurt
  • Salt and pepper

For the fish:

  • 4x120g firm white fish fillets, skinless
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper
  • Rapeseed oil
  • 1 tablespoon flour

To serve:

  • 12 corn tortillas
  • 2 limes, cut into wedges
  • Salsa
  • Coriander, chopped

Method

  1. To make the slaw, mix all the ingredients together well and leave covered in the fridge until ready to use. It’s better if the ingredients get to know each other for a few hours.
  2. To make the guacamole, mash the avocado and add all the other ingredients. Give a good mix and store in the fridge until ready to use.
  3. Slice the fish into chunks or fingers and add to a bowl with the spices, seasoning and rapeseed oil. When you’re ready to start cooking, dredge the fish lightly in the flour, shake off any excess, and place on a medium hot pan. Cook for about five minutes, turning halfway through, until the fish is just cooked through and golden brown.
  4. Meanwhile, fry the corn tortillas on a hot griddle pan and keep warm in the oven.
  5. Once ready to serve, divide the fish between the corn tortillas and serve with the guacamole, slaw, some salsa, coriander and an extra squeeze of lime.

TIP: Use prawns instead of fish.