MEXICAN CRISPY FISH TACOS
- greatnorthernspice
- Apr 3
- 2 min read
Updated: May 15
Heat Level: Medium to hot
Serves: 2
Cooking time: 20 minutes
Fresh, vibrant, and packed with bold flavour, our Mexican Fish Tacos are everything you want in an easy midweek meal. Seasoned fish, crisp slaw, and a kick of spice all wrapped in warm tortillas.
This Mexican Fish Tacos recipe uses the Great Northern Spice Mexican Fiesta Rub & Seasoning.
INGREDIENTS
2 tablespoons of Great Northern Spice Mexican Fiesta Seasoning
1 tablespoon olive oil
2 large cod loins (or any firm white fish), cut into small goujons
3 tablespoons of Panko breadcrumbs
1 red bell pepper, finely sliced
1 red onion, finely sliced
2 tablespoons of pickled red cabbage
6 small tortillas (3 each)
1 lime
Guacamole (optional) - homemade recipe here.
Sour cream (optional)
QUICK PICKLED RED CABBAGE
2 cups red cabbage, finely shredded
1 spring onion, finely sliced
1 tablespoon red wine vinegar
Half teaspoon salt
HOW TO COOK
If making the quick pickled red cabbage - add all the ingredients in to a bowl, combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside to marinade.
In a large bowl, add the Panko breadcrumbs and 1 and a half tablespoons of our Mexican Fiesta Seasoning - stir to combine. Individually coat your fish goujons in the mix.
Set the air fryer to 200℃ for 12 minutes, or for oven users, set your temperature to 180℃ and cook for 15 minutes. Add the panko fish goujons and cook until the fish is cooked thoroughly and crispy on the outside.
Meanwhile, in a pan on medium heat, add the sliced peppers, onions and the remaining half a tablespoon of Mexican Fiesta Seasoning. Fry for approx 6-7 mins, stirring occasionally until soft.
Now it's time to build your tacos. Warm your tortilla wraps in the oven or microwave, then on each tortilla, add some guacamole and sour cream (optional), the lettuce, then red cabbage, peppers and onions and finally the fish. Serve and enjoy!
CAPTURE THE MOMENT!
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