NZ Life & Leisure

Crumbed Fish Tacos with Coleslaw & Tangy Avocado Sauce


Tacos are the ultimate in interactiv­e eating - once you’ve prepared and cooked all the elements, put them on the table and let your guests assemble their own.

1 cup fresh white breadcrumb­s (crumb white bread or crusts in a food processor)

½ teaspoon flaky salt freshly ground black pepper

2 eggs

2 tablespoon­s water

½ cup flour

500g fresh firm fish (such as groper or blue cod), cut into

12 x 40g portions, dried between paper towels

12 soft tortillas canola oil, for frying flaky salt, for serving Coleslaw (recipe follows) Tangy Avocado Sauce (recipe


2 lemons or limes, cut into


Line a tray with plastic wrap. Put the breadcrumb­s in a shallow bowl and season with salt and pepper. Toss to mix. Lightly whisk eggs and water in a second bowl and put the flour in a third.

Dip the fish in flour, then the egg, then the breadcrumb­s, tossing to coat evenly. Arrange on the prepared tray. Cover and chill for at least one hour, or overnight.


Combine 150g (2 cups firmly packed) thinly sliced cabbage, 1 thinly sliced celery stalk, 3 to 4 thinly sliced radishes and 6 to 10 torn mint leaves. Add dressing of your choice if you wish, but I love the crispness of the vegetables. Enough for 12 tacos

Heat the oven to 160°C. Stack the tortillas in two piles and wrap in foil. Warm in the oven for 5 to 10 minutes.

Set a heavy-based frying pan over medium-high heat. Add oil until the pan is about one-quarter full. Test the heat by dropping a couple of breadcrumb­s into the oil — if they gently rise to the top, the oil is ready to use. Cook the fish in the oil for 2 to 3 minutes on one side, or until golden brown. Turn with a fish slice and cook until golden brown and cooked through. Remove onto a paper towel-lined tray. Cover the fish with a tea towel to keep warm.

To assemble the tortillas, season fish with salt. Place a little heap of coleslaw down the centre of each warm tortilla and top with some fish. Dollop Tangy Avocado Sauce on top and serve as soon as possible, accompanie­d with lime/lemon wedges. Makes 12 tacos, serves 6

Cook’s tip: Use store-bought tortillas to make a taco feast easy — I recommend Farrah’s 6” Flour Tortillas, made in Upper Hutt, or check out Hands Down Corn Tortillas, made in Napier.


Mash the flesh of two avocados, then stir in 2 tablespoon­s of lime or lemon juice and 3 tablespoon­s of mayonnaise. Fold in 2 tablespoon­s of chopped parsley or coriander (including some stalks), 1 small finely chopped green or red chilli, 2 tablespoon­s rinsed, drained and chopped capers, ½ teaspoon flaky salt and a pinch of freshly ground black pepper. Enough for 12 tacos

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