Crispy fish tacos with lime slaw

Spiced, golden fish in warm corn tortillas with crunchy lime slaw, avocado and a tangy crema, Baja California style. Everyone builds their own.

Ingredients

• 500 g White fish fillets, cut into chunky strips
• 20 g Cornflour
• 3 g Smoked paprika
• 3 g Ground cumin
• 1 g Dried oregano
• 3 g Salt
• 30 ml Vegetable oil
• 0.3 Green cabbage, finely shredded
• 100 g Carrots, grated
• 2 Limes, juiced, plus wedges
• 10 g Fresh coriander, chopped
• 60 g Mayonnaise
• 60 g Natural yoghurt
• 12 Corn tortillas
• 2 Avocados, sliced
• 1 Fresh chillies, thinly sliced

Method

1. Toss the cabbage, carrot and coriander with half the lime juice and a pinch of salt.
2. Stir the mayonnaise and yoghurt together with the rest of the lime juice.
3. Mix the cornflour, paprika, cumin, oregano and salt and toss the fish in it to coat.
4. Heat the oil in a large frying pan and fry the fish in batches, turning carefully, until golden and cooked through.
5. Warm the tortillas in a dry pan or wrapped in foil in a low oven.
6. Put everything on the table and let everyone fill their tortillas with fish, slaw, avocado, crema and chilli.