Easy Peasy Fish Tacos

Prawn Cocktail with Apple, Avocado & Pea Shoots


  • 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


  1. Pre-heat oven to 200°C. Place the fish onto a pre-heated baking tray and bake for 18-22mins.
  2. 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.
  3. Make Mexican Mayo by whisking together mayonnaise, paprika, garlic and lime juice until fully combined.
  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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