Crispy Fish Tacos & Slaw

• Fish Fillet(600 g)
• All-Purpose Flour(4 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(3 tbsp)
• Cabbage(300 g)
• Carrot(1)
• Coriander(15 g)
• Lime(2)
• Mayonnaise(3 tbsp)
• Greek yogurt(4 tbsp)
• Hot sauce(1 tbsp)
• Tortilla(8)

Method

1. 1

   Cut the {Fish Fillet} into bite-size strips. In a bowl, toss with the {Flour}, {Paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper} until evenly coated.

   ~5 min

2. 2

   Thinly shred the {Cabbage}, grate the {Carrot}, and roughly chop the {Fresh cilantro}. Toss with the juice of 1 {Lime} until crisp and lightly dressed.

   ~5 min

3. 3

   In a small bowl, stir together the {Mayonnaise}, {Greek yogurt}, {Hot sauce}, and the juice of the remaining {Lime} to make a quick crema.

   ~2 min

4. 4

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Cook the fish in two batches for 3–4 minutes per batch, turning once, until golden and crisp at the edges and cooked through.

   ~8 min

5. 5

   Warm the {Tortilla} in a dry pan or directly over a flame for about 30 seconds per side until soft and pliable.

   ~4 min

6. 6

   Fill each tortilla with slaw, crispy fish, and a spoonful of crema. Serve straight away with any extra slaw and crema alongside.

   ~6 min