Ingredients
- 4 Donegal Catch Ireland Breaded Haddock
- 1/4 Head of Red Cabbage
- 1/4 Head of White Cabbage
- 1 Tbsp Olive Oil
- 1/2 Tsp Wholegrain Mustard
- 1 Tbsp Apple Cider Vinegar
- Juice of 1/2 Lemon
- 125ml Mayonnaise
- 1 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- Juice of ½ Lime
- 12 Mini Tortillas
- 2 Avocados
- 1 Head of Baby Gem Lettuce
- 2 Limes
- Black Pepper, To Season
Method
- Pre-heat oven to 200°C. Place the fish onto a pre-heated baking tray and bake for 18-22mins.
- To make the slaw, mix together the oil, mustard, vinegar and lemon juice in a small bowl. Grate the cabbage, add it to the mixture. Mix until coated.
- Make Mexican Mayo by whisking together mayonnaise, paprika, garlic and lime juice until fully combined.
- When ready to serve, slice the breaded fish and add to a serving plate along with the slaw, mayo and warm wraps. Then finely slice the avocado and lettuce.
- Allow everyone to assemble their own tacos from the assortment of toppings.
