The Best Crispy Fish Tacos

This dish ended up on our food planning because I was inspired by the ingredients we still had in our house: tortilla wraps, beer battered fish and adobo mayo. Obviously it then needs some vegetables: Red cabbage, corn, radishes and some spring onion. True rainbow on your plate and that makes me so happy.

You'll need (for 3-4 people)

  • 4 beer battered fish (I used Iglo's frozen ones, they are great)

  • 8 medium size tortilla wraps

  • 1/2 a small head of red cabbage

  • 6 radishes

  • 2 spring onions

  • 1 tin of sweetcorn

  • 90 mL mayonaise

  • 2 -3 teaspoons of chopped chipotle in adobo

  • bunch of parsley

  • 1 lime

How to make it

  1. First of all: prep time! Cut your half head of red cabbage into two and discard the outer 1 or 2 leaves. Slice each part into thin strips. Set aside in a bowl.

  2. Add your mayo to a bowl with the zest and juice of the lime, the chopped chipotle and a pinch of salt and pepper. Stir to combine.

  3. Scoop about 1/3rd of your sauce into the red cabbage and stir through. Both your sauce and your cabbage are now finished, so you can put them on the side somewhere.

  4. Wash and thinly slice your radishes. Slice the spring onions diagonally. Wash your parsley and take the leaves of the stems. Drain your sweetcorn. All of these toppings can go into small bowls or all together on a big plate (but separated) and then they can be put to the side too.

  5. Heat a frying pan on medium high heat. Add about a tablespoon of olive oil. Add your fish and bake for 12- 15 minutes until cooked and crispy. Turn regularly.

  6. While baking the fish heat up your wraps. I prefer doing it in a frying pan, but you can also do it in a microwave. You can always check the packaging of your wraps for instructions if you are unsure how to do it.

  7. Time to eat! Put a wrap on your plate, add some sauce, then red cabbage, corn, fish, spring onion and finish with some parsley: enjoy!

I hope you enjoy them as much as we did. If you make them, I would love to see it. Pop over an email or post it on your socials, don't forget to tag me (@miek_eats) so I can see it.

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