Rustic Fish Tacos Made Easy
Fish tacos made with breaded cod, spices and sriracha slaw. Topped with spring onion, red chilli and fresh coriander.
Ingredients
- Sunflower oil (for frying)
- 2 Cod loins (cut into bite sized pieces)
- 1 tbsp Olive oil
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Garlic granules
- 1/2 tsp Cayenne pepper
- 4 tbsp Breadcrumbs
- 6 Taco wraps
Sriracha Slaw
- 140g Red cabbage (shredded)
- 50g Carrot (grated)
- 2 tbsp Mayonnaise
- 1/2 tbsp Sriracha
Garnish
- 1 Spring onion (finely chopped)
- 1 Red chilli (thinly sliced)
- Fresh coriander
Instructions
- Heat the sunflower oil in a small pan to medium. Add the olive oil, cumin, paprika, garlic granules and cayenne pepper to a large bowl, mix well and season with salt and pepper to taste. Add the cod and rub the marinade gently into the cod bites so that they don't break apart.
- Remove the cod from the marinade and place on a plate. Sprinkle the breadcrumbs onto the fish and turn the bites until evenly covered.
- Add the cod bites in batches to the oil and cook for 2-3 minutes until golden brown. Remove from the oil and place on kitchen paper to remove any excess oil.
- To make the slaw, add the cabbage, carrot, mayonnaise and sriracha to a bowl and season with salt and pepper to taste, mix until well combined.
- Heat the wraps in microwave for 30 seconds. Add the slaw and top with the cod bites. Add spring onion, red chilli and fresh coriander to serve.