Crispy fish tacos make a fun family meal and are a great way to get fresh vegetables into reluctant children. Adjust the level of chilli to suit your family’s tastes.
Ingredients
For the fish tacos
- 750g skinless, boneless fillets white fish
- 1½ teaspoons chilli powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Olive oil, for frying
- 8 small tortillas — warmed
- Flesh of 1 avocado — sliced
- Lime wedges, to serve
For the taco sauce
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 3 tablespoons lime juice
- 1 teaspoon sriracha
- 1 teaspoon tomato sauce
- 1 teaspoon garlic powder
- A pinch of salt
- Water, if needed
For the shredded salad
- 2 cups shredded lettuce
- 1 carrot — grated
- 2 tablespoons finely diced red onion
- ¼ cup chopped fresh coriander
Method
For the fish tacos
- Pat the fish dry and cut into cubes or strips.
- Combine the chilli, smoked paprika, garlic powder and salt in a bowl. Add the fish and coat well.
- To make the Taco Sauce, combine all the ingredients in a bowl.
- To make the Shredded Salad, combine the lettuce, carrot, onion and coriander in a bowl.
- To cook the fish, heat a little oil in a non-stick pan over a medium heat. Add the fish and fry until just cooked through.
- To serve, fill the tortillas with Shredded Salad, then top with fish, avocado and Taco Sauce. Serve with lime wedges.