Fun fish tacos with slaw and fresh guacamole

Chef: Sunsweet

Easy to make, delicious to eat-this is an excellent one for parties or the whole family enjoy

Olive oil spray

100g fresh breadcrumbs
1 tsp dried oregano leaves
1 tsp sweet paprika
1 tsp cumin powder

500g firm white fish fillets-deboned and skins removed (ask the fish monger)
100g plain flour
1 egg

Slaw
¼ cabbage thinly shredded
1 large carrot, peeled, grated
1 cucumber, halved lengthwise then sliced into half-moons
200g Greek yoghurt
2 tbsp lemon juice
4 tbsp olive oil
Handful coriander, well chopped

Salt and pepper

Guacamole
1 large (or 2 small) avocadoes
2 spring onions, finely sliced
1 small tomato, finely diced
Juice of 1 lime

To serve: tortillas, jalapenos

For the fish:

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with grease proof paper and spray with oil spray, then set aside.

In a food processor, add 3 slices of bread, the spices and herbs and mix well until you have breadcrumbs.

Slice the fish fillets into evenly sized pieces.

Using 3 bowls: Add the flour into one, whisk the egg into another and mix the breadcrumb mixture into the third.

Drop the fish into the flour. Shake off any excess and dip into the egg (coat thoroughly), then drag through the breadcrumb mixture and press on an even coating. Place onto your oven tray.

Spray with oil spray. Bake for 15-20 minutes until golden and cooked through.

For the coleslaw:

Mix the vegetables in a salad bowl. Whisk together the yoghurt, juice and oil and pour over the coleslaw. Season to taste.

For the guacamole:

Cut the avocado in half, remove the stone and using a spoon, remove the flesh into a bowl.

Mash the avocado in a bowl and mix in the other ingredients.

Prepare the tortillas according to packet directions.

Serve assembled with the cooked fish, some coleslaw and guacamole.

Adults might like some jalapenos.

Main ingredients
Dairy, Flour, Fish, Vegetables

Recipe Type
Easy Recipes, Family Dinners

Cuisine
Mexican