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Crispy Fish Tacos with Lime Slaw & Chipotle Mayo

4 serves · High protein · Quick & easy

Prep: 15 mins · Cook: 15 mins

Calories: ~640kcal · Protein: ~37g · Carbs: ~55g · Fat: ~30g · Fibre: ~10g

Ingredients

Watch me make it below!

Fish

  • 700g flake (gummy shark), cut into long strips about 8–10cm x 2cm
  • 1/2 cup cornflour
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper, to season
  • 2 tbsp olive oil

Lime Slaw

  • 1/4 purple cabbage, finely sliced
  • 2 carrots, julienned
  • 1 handful coriander, chopped
  • 1 lime, juiced
  • 1 pinch salt

To Serve

  • 12 small corn tortillas
  • 1 avocado, sliced
  • 4 tbsp chipotle mayo (store-bought)
  • Coriander leaves and sliced jalapeños
  • 1 lime, cut into wedges

Method

  1. Toss the cabbage and carrot with the lime juice and salt. Set aside and stir through the coriander just before serving.

  2. Pat the fish dry with paper towel. Combine the cornflour, smoked paprika, cumin, garlic powder, salt and pepper, then coat the fish and shake off the excess.

  3. Heat about 1 tbsp of oil per batch in a pan over medium-high heat until shimmering. Cook the fish in batches for 2-3 minutes each side until golden.

  4. Warm the tortillas in a dry pan, or char them over a gas flame.

  5. Build: slaw, avocado, 2 fish strips, a zigzag of chipotle mayo, then coriander, jalapeños and a squeeze of lime.

🔥 Hot Tips

  • Pat the fish dry before coating. Damp fish and cornflour turn into a paste that sticks to the pan.

  • Don’t flip too early. Leave the fish alone for 2-3 minutes until it releases from the pan on its own.

  • Flake (gummy shark) is cheaper than most white fish and holds together well. Rockling or barramundi also work.

  • Drain any excess lime juice from the slaw before building so the tortillas don’t go soggy.

  • Not a fish fan? Swap in 2 blocks of firm tofu, pressed and cut into strips.

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