My all-time favorite fish tacos! loaded with fresh ingredients and perfect textures combo, with no sloppy soggy dripping sauces and hard raw vegetables crunch! Just an irresistible perfectly balanced fish taco.
Servings 15tacos
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Ingredients
For the coleslaw salad:
300gwhite cabbagefinely shredded
200gred cabbagefinely shredded
100gcarrotsjulienned
100ggreen capsicumfinely sliced
2clovegarlicminced
25gsalt
15gbrown sugaror white
Juice of 1 lime
1tsphoney
1handful fresh cilantrochopped
1mangodiced into bite size
For the sauce:
100glow fat yoghurt
25glight mayonnaise
15glime juice
¼tspsalt
10gsmoked paprika
1tsphoney
20gcucumber picklesfinely diced
10gfresh dill
10gfresh parsley
1garlic cloveminced
1tbspDijon mustard
1tsptabasco sauceskipped for baby version
For the fish taco:
15soft 10 cm tortilla wrapssee notes
30breaded fish fingerssee notes
Extra mango and cilantro for garnish
Lime wedges for garnish
Instructions
For the coleslaw:
First, we start with a quick pickling for the coleslaw so it will release all the juices.
In a bowl mix the chopped cabbages with carrots, onion and capsicum. Add the garlic, salt and sugar.
Mix all the ingredients together rubbing the salt and sugar into the salad vegetables to make sure everything is dissolved and mixed. Set the salad aside for around 30 minutes to release all their juices while you prepare the other ingredients.
The breaded fish fingers:
If you are preparing your fingers at home or they are store bought. Preheat your air-fryer at 200 C°.
Add your fingers, spray with some oil (optional) and cook for 8 minutes, then flip and cook for 4 extra minutes. For 30 fingers I did two batches of cooking so I don’t overwhelm my air fryer and get that crispy outside texture.
Prepare the sauce:
While the coleslaw is marinating and the fish fingers are cooking, prepare your sauce. In a deep bowl add all the sauce ingredients and whisk till smooth.
After 20 to 30 minutes:
Remove the coleslaw veggies and add to a salad spinner or any strainer to drain al the liquid that they release. I found the salad spinner the best option to drain the veggies quickly. After all the juices have been drained from the veggies, add them to your mixing bowl and add the lime, honey, cilantro and diced mango and mix till everything is combined. Set aside for assembly.
After the fish fingers are cooked:
You can toast your soft tortilla a little bit like I did or you can just skip this step. On the serving plate lay your tortilla and top it with some of the coleslaw salad, then the fish fingers than drizzle the sauce on top and garnish with extra coriander and mango. And enjoy!!
Video
Notes
For the tortilla: you can use any kind of tortilla you like and even if you like to prepare it in a bigger size as a wrap you can. You can also use the hard-shell tacos but for me, I prefer the soft ones
For the breaded fish: you can make your own at home following my recipe linked here. I use the same recipe but cut them into fingers instead of bigger pieces, but you can keep the size big and flake the fish after cooking into smaller chunks.
For the assembly: if you are preparing those wraps for a big crowd for a dinner party or something like that, you create a big tacos board with the salad in a bowl and the sauce in a separate bowl, and the tacos covered in a bowl and the fish in another bowl with an extra bowl of toppings for garnish like mango, coriander, lime wedges, hot sauce, … and serve it as a big board of tacos where everyone can assemble his own tacos to their liking.
For meal prep and storing: you can chop your salad and store it separately. if you mix, it will stay good up to 2 days after. and if you don’t mix, it will stay up to 1 week. Just marinate and mix before serving or packing for the lunchbox. For the sauce, it will stay good also after mixing for up to 2 days. The cooked fish fingers will stay fresh for 72 hours in the fridge. For me, I prefer to just prepare the chopped veggies for the salad and store them. and whenever I want to serve, I mix the sauce, the salad and cook my fingers just before serving.
for the serving: in this recipe, I used two fish fingers to make 15 tacos