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Breaded Fish Tacos with Avocado Cream & Chipotle Mayonnaise

Breaded Fish Tacos with Avocado Cream & Chipotle Mayonnaise

Serve the different elements in separate bowls so guests can build their own tacos. If you like the look of this recipe, there any many more available in The Pulses & Grains Cookbook – out now!

 

  • Serves 4

  • 30 minutes

  • 5 pans

  • Proficient

Spicy Mexican-Style Grains & Pulses

Ingredients

For the fish goujons

  • 300g white fish fillets, skinned and cut into 2cm strips
  • 2 tbsp plain flour
  • 2 free-range eggs, beaten
  • 150g panko (dry breadcrumbs)
  • 200ml vegetable oil

For the slaw

  • 1 red onion, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 10g fresh coriander, chopped
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt

For the avocado cream

  • 1 avocado
  • juice of 2 limes
  • 4 tbsp sour cream
  • salt and black pepper

For the chipotle mayonnaise

  • 2 tbsp chipotle sauce
  • 4 tbsp mayonnaise

To serve

Instructions

1. To make the fish goujons, coat the fish strips in flour, then in the beaten eggs and then in the breadcrumbs. Press the crumbs over the strips until evenly coated and shake off any excess. Put the breaded strips on a plate and refrigerate while you prepare the  accompaniments.

2. To make the slaw, mix the sliced vegetables and coriander with the vinegar and salt.

3. To make the avocado cream, halve the avocado and remove the stone. Scoop out the flesh into a blender, add the lime juice and sour cream and blend until smooth. Season with salt and pepper.

4. To make the chipotle mayonnaise, stir the chipotle sauce into the mayonnaise.

5. To serve, put the slaw, avocado cream, chipotle mayonnaise, Mexican grains, lettuce and chilli into separate bowls and store in the fridge until needed.

6. Warm the tortillas in a hot pan and wrap in a tea towel to keep them hot.

7. Heat the vegetable oil in the same pan and fry the fish goujons until golden brown and crisp. Drain and place in a serving dish with the coriander sprigs as a garnish.

8. Serve the goujons with the bowls of accompaniments and warm tortillas, leaving everyone to help themselves and build their own tacos.

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