Fish Tacos with Cabbage Slaw

Your mid-week meal inspo is sorted with these mouthwatering fish tacos topped with red cabbage coleslaw.


For the coleslaw:

  • 1 large red cabbage, shredded
  • 4 tbs rice wine vinegar
  • 2 small vine-ripened tomatoes, diced
  • 2 spring onions, sliced diagonally
  • ½ tsp salt

For the sauce:

  • 120g (½ cup) plain yoghurt
  • 60g (¼ cup) mayonnaise
  • ½ clove garlic, minced
  • 1 tsp Tabasco, plus extra to serve

For the fish:

  • 1½ cups vegetable oil, for deep-frying
  • 600g firm white fish fillets, cut into fingers
  • 100g (⅔ cup) plain flour, seasoned
  • 1 tsp paprika
  • 2 large eggs, beaten with seasoning
  • 200g (3 cups) panko breadcrumbs, crushed
  • Freshly ground black pepper

To serve:

  • 4 flour tortillas
  • Coriander sprigs
  • 2 limes, cut into wedges


Step 1.
For the coleslaw: Toss together all the ingredients in a mixing bowl. Cover and let stand at room temperature.

Step 2.
For the sauce: Stir together the yoghurt, mayonnaise, garlic and 1 tbs of warm water in a small serving bowl. Swirl the Tabasco into the sauce. Cover and chill until ready to serve.

Step 3.
For the fish: Heat the oil in a large, heavy-based saucepan to 170°C.

Step 4.
Pat the fingers of cod dry with paper towels. Season with salt and pepper and then toss in a mixture of the flour and the paprika, shaking off any excess.

Step 5.
Dip in the beaten egg and then dredge in the breadcrumbs, coating each piece evenly. Arrange on a lined baking tray.

Step 6.
When the oil has reached the correct temperature, deep-fry the fish fingers, four at a time, until golden-brown. This will take roughly 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.

Step 7.
To serve: Once all the fish fingers are cooked, warm the tortillas in a dry frying pan set over a moderate heat.

Step 8.
Top with coleslaw, fish and coriander sprigs. Serve with the sauce, lime wedges and Tabasco on the side.

Serves 4