Prawn Cocktail with Apple, Avocado & Pea Shoots

Easy Peasy Fish Tacos


4 Donegal Catch Breaded Haddock
1/4 Head of Red Cabbage
1/4 Head of White Cabbage
1 Carrot
6 Mangetout
1 Tbsp Olive Oil
1/2 Tsp Wholegrain Mustard
1 Tbsp Apple Cider Vinegar
Juice of 1/2 Lemon
Mexican Mayo
125ml Mayonnaise
1 Tsp Smoked Paprika
1/2 Tsp Garlic Powder
1/4 Tsp Mild Chilli Powder (optional)
Juice of ½ Lime

To Serve

12 Mini Tortillas, Warmed
2 Avocados
1 Head of Baby Gem Lettuce
2 Limes
Black Pepper, To Season


1. Pre-heat oven to 200°C. Place the fish onto a pre-heated baking tray and bake for
18-22mins. The fish should be piping hot throughout.
2. To make the slaw, grate the cabbage and carrot, then finely slice the mangetout
and add to a bowl. In a small bowl or glass, mix together the oil, mustard,
vinegar and lemon juice. Pour over the vegetables and using your hands
completely coat.
3. Make the Mexican Mayo by whisking together all of the ingredients until fully
4. 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.
5. Allow everyone to assemble their own tacos from the assortment of toppings


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