I’ve been making this recipe for a good year now, and I’ve been making it at least once a month. It’s stupidly easy and delicious, as any good taco should be. It’s also the home diy version of this incredibly fantastic one you can get at Los Hermanos in Brunswick, Melbourne (miss you), if you’re ever there.
Again, this is one of those “throw together / non-recipe” recipes, but it’s nice to have some sort of instructions, so here they are. Go forth and adjust and enjoy as needed.
Cabbage, Carrot and Crispy Fish Tacos with Chipotle Mayo
6 fish fingers (you can go as glamorous or as childhood nostalgic as you like here)
150g white cabbage, thinly sliced
1 medium carrot, grated
½ bunch of coriander, leaves picked, roughly chopped
5 Tbsp mayonnaise
½ tsp chipotle
½ tsp smoked paprika (you can go all chipotle here if you like it super spicy)
½ tsp honey
2 tsp soy sauce
2 tsp water, to thin it and make it easier to drizzle
4 small (mini) flour tortillas
a few wedges of lemon, to serve
Preheat oven to 200°C. Add the fish fingers and leave them for about 20-25 minutes – you want them to be super crispy. Alternatively, heat some oil in a pan and transform your place into a deep-fry venue.
In the meantime, combine the cabbage, carrot and coriander with a pinch of salt. I find this helps soften the cabbage, making it not only easier to eat, but also less bland.
Combine the chipotle mayo ingredients. Remove the fish fingers from the oven once they are done, and let them cool a little. Once they are cool, halve them at an angle for no other reason than to make them look fancy. Skip this step if fancy isn’t your jam.
Get out a big frying pan, and heat each tortilla on each side – a few toasty spots are highly welcome here, but keep an eye on them, because they darken pretty quickly. Place one of the tortillas on a plate, add a smear of mayo, followed by the cabbage mixture, 3 fish finger halves and top it off with a drizzle of more mayo. Repeat with the remaining tacos. Serve with lemon wedges.