Corn Chip Fish Tacos with Chilli Lime Slaw
Corn Chip Fish Tacos with Chilli Lime Slaw
Crispy corn chip crusted fish, a zippy chilli lime slaw, and all the trimmings piled into a warm tortilla. The kind of dinner that disappears fast.
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 (makes 8 tacos)
For the Fish:
600g firm white fish fillets (barramundi, flathead, or snapper), cut into strips
1 cup Sonora Foods Chilli & Lime Corn Chips, crushed to fine crumbs
½ cup plain flour
2 eggs, lightly beaten
Salt and pepper
Vegetable oil for shallow frying
For the chilli lime slaw:
2 cups finely shredded cabbage (red or green)
2 spring onions, finely sliced
¼ cup fresh coriander, roughly chopped
1 long red chilli, finely sliced and deseeded
Juice of 2 limes
1 tbsp olive oil
1 tsp honey
Salt to taste
To serve:
8 small flour or corn tortillas, warmed
Sour cream or chipotle mayo
Lime wedges
Extra coriander
Make the slaw.
Combine cabbage, spring onions, coriander, and chilli in a bowl. Whisk together lime juice, olive oil, and honey. Pour over the slaw, season with salt, and toss to combine. Set aside for 10 minutes.
Set up your crumbing station.
Season flour with salt and pepper in a shallow bowl. Beat eggs in a second bowl. Crushed Chilli & Lime chips in a third.
Crumb the fish.
Pat fish strips dry, coat in flour, dip in egg, then press into the corn chip crumbs on all sides.
Cook.
Heat 1cm of vegetable oil in a large frying pan over medium-high heat. Cook fish in batches for 2 to 3 minutes per side until golden and cooked through. Drain on paper towel.
Assemble.
Fill warmed tortillas with slaw, crumbed fish, a dollop of sour cream, and a squeeze of lime.
Tip: The Chilli & Lime chips add heat in the crumb, so leave the chilli out of the slaw if cooking for kids.