Crispy Fish Tacos with Mexican Slaw

Crispy Fish Tacos with Mexican Slaw

Enjoy a taste of Mexico at home with these refreshing, flavourful crispy fish tacos filled with slaw, salsa and coriander.


  • 1/4 bunch coriander
  • 1 1/2 cups panko breadcrumbs
  • 2 tbs finely grated parmesan
  • 2 free range eggs, lightly beaten
  • 1/3 cup plain flour
  • 4 frozen Ocean Chef Skinless Wild Caught Emperor Fillets, thawed
  • 5ml extra virgin olive oil cooking spray
  • 1 1 lime, cut in half
  • 450g smokey BBQ slaw kit
  • 1 tbs extra virgin olive oil
  • 12 mini flour tortillas, heated to serve
  • 1 mango, peeled, cut into 1cm pieces
  • 1 Lebanese cucumber, cut into 1cm pieces
  • 1 avocado, peeled, destoned, cut into 1cm pieces
View Method Crispy Fish Tacos with Mexican Slaw


  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Finely chop half of the coriander. Combine breadcrumbs, parmesan and 1 tbs chopped coriander in a shallow bowl. Place egg and flour in separate bowls.
  2. Cut each fish fillet lengthways into 3 strips. Dip each strip into flour, then egg, then breadcrumb mixture, pressing firmly to coat. Place fish in a single layer on prepared tray. Spray with oil. Bake for 15 minutes.
  3. Meanwhile, juice 1 lime half and cut remaining half into wedges. Place slaw kit in a large bowl, reserving the dressing sachet for later. Add lime juice, oil and remaining chopped coriander. Toss until well combined. To make the salsa, combine all ingredients in a small bowl.
  4. Pick sprigs from remaining coriander. Top tortillas with slaw, fish, salsa and coriander. Serve drizzled with reserved dressing.
View Ingredients Crispy Fish Tacos with Mexican Slaw
View Method Crispy Fish Tacos with Mexican Slaw
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