Crispy fish tacos with zingy coleslaw make a Mexican-inspired dinner that everyone can make themselves at the table, full of bright colours and flavours. You might never have thought to try this with readymade fish goujons, but you’ll come back to this recipe again and again once you’ve tried it. The zingy coleslaw is much lighter than a classic coleslaw recipe as it doesn’t use mayonnaise – and the lime and chillies add plenty of zing and kick. Serve with a starter or guacamole and tortilla chips and you’ll have yourself a Mexican feast!
- 1 small red onion, thinly sliced
- Juice of 2 limes
- 250g fish goujons, we used Young’s sweet chilli breaded cod fillets
- 4tbsp smoked chilli mayonnaise
- 4 Stand ‘n’ Stuff tortilla shells
- ¼ red cabbage, thinly sliced
- 1 avocado, sliced
- small handful coriander leaves
In small bowl, stir the sliced onion and juice of 1 lime with a 1tsp salt, then set aside.
Heat the oven to 220C, gas 7. Put the goujons on a baking tray and bake for 16 mins, until golden and crunchy.
Mix the chilli mayonnaise with the remaining lime juice to make a sauce.
Meanwhile, gently warm through the tortilla shells in the microwave, then top with red cabbage and avocado slices. Add the hot goujons,a drizzle of chilli mayo and coriander leaves to serve.
This recipe goes great with homemade guacamole - simply mash up some avocados, add chopped tomato, onion, coriander and plenty of lime