Crispy Fish Tacos with Chilli Slaw

Ingredients

• 600 g cod fillets
• 100 g plain flour
• 2 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 8 small corn tortillas
• 250 g white cabbage
• 4 tbsp mayonnaise
• 2 tsp hot sauce
• 500 ml sunflower oil
• 2 lime

Method

1. 1

   Mix flour, smoked paprika, cayenne, salt, and pepper on a plate. Cut the cod into chunky strips and toss in the seasoned flour.

2. 2

   Mix the shredded white cabbage with mayonnaise, hot sauce, and a squeeze of lime to make the slaw. Set aside.

3. 3

   Heat 3–4cm of sunflower oil in a deep frying pan to 180°C. Fry the fish strips in batches for 3–4 minutes until golden and crispy. Drain on kitchen paper.

4. 4

   Warm the corn tortillas in a dry pan.

5. 5

   Fill each tortilla with chilli slaw and crispy fish. Serve with lime wedges on the side.