Golden fish, crunchy slaw, spicy mayo, taco night upgraded

≈ $5.33/serving$5.70at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• trout400 g
• all purpose flour½ cup
• egg1 ea
• green cabbage¼ head
• lime2 ea
• mayonnaise4 tbsp
• sriracha1 tbsp
• chili powder1½ tsp
• cumin1 tsp
• corn tortilla6 ea
• cilantro (optional)a handful

Method

1Slaw & spicy mayo

• •Toss ¼ of a cabbage with half of the lime juice, 1 tbsp of the mayo and a pinch of salt.
• •In a separate bowl, stir the remaining mayo with the sriracha and the rest of the lime juice.

2Dredge the fish

• •Cut the fish into taco-sized strips and pat dry.
• •Beat the egg in a shallow bowl.
• •Mix the flour with the chili powder, cumin and a good pinch of salt in another bowl.
• •Dip each strip in the egg, then the seasoned flour, pressing to coat.

3Fry

• •Heat 4 tbsp oil in a skillet over medium-high heat until a pinch of flour sizzles instantly.
• •Fry the fish in two batches, 2 to 3 minutes per side, until deep golden and flaking.
• •Drain on paper towel and salt immediately.

4Warm the tortillas

• •Warm the corn tortillas in a dry pan 20 seconds a side.

5Plate

• •Lay a bed of the cabbage slaw on each tortilla.
• •Top with the fried fish.
• •Drizzle with the spicy mayo and garnish with cilantro if desired.
• •Serve with lime wedges, two tacos per person.