Serves 4 (about 3 tacos per person)
We have crumbed and fried our fish, but feel free to season and grill for a more healthy version.
We have kept these tacos fresh and citrusy and we’re using tangerines from our backyard which are in abundance at this time of year.
Tangerines can be peeled and eaten straight from the tree. They hold a strong, sweeter flavour to that of an orange and are great when added to salads (as we have here), as well as mains, desserts or baking.
- 1 cup shredded red cabbage
- 3 radishes, finely sliced
- 1 spring onion, finely sliced
- 1 handful chervil, roughly chopped
- 2 tangerines, peeled and cut into segments
- 1 cup your choice of lettuce greens
- 1 kaffir lime leaf, finely sliced
- Juice of 1 lime
- Juice of half tangerine
- 2 tsp runny honey
- 1 tsp apple cider vinegar
- ¼ cup rice bran oil
- Salt and pepper
- Oil - for frying
- 2 big fillets of white fish (we used tarakihi), cut into 4cm portions
- Juice of one lime
- ½ cup flour
- Salt and pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 12 corn tortillas
- In a large bowl, toss together cabbage, radishes, spring onion, chervil, tangerines and lettuce greens. Set aside.
- In a jar with a lid, add all ingredients for the dressing (except salt and pepper) and shake well until dressing combines. Taste and season with salt and pepper.
- Cut fish into 4cm chunks.
- Squeeze juice of one lime over fish (you will have to work quickly from here as the citrus in the lime begins to cook the fish).
- Heat oil in a large frying pan.
- Season flour generously with salt and pepper.
- While oil is heating, dip each piece of fish first in flour, then egg, then breadcrumbs.
- Fry until golden.
- Warm the tortillas.
- Drizzle slaw in dressing.
- Assemble tortillas by dividing the fish between them and topping with 2-3 Tbsp of the tangerine slaw.