- 700g firm white fish fillets (I like Ling, it’s not fishy, easy to cook and easy to slice, I buy it from the fish shop)
- 1 tbsp corn flour
- 1 tbsp plain flour
- Canola oil for frying (or any high smoke point oil like sunflower or grapeseed oil)
- 1/4 red cabbage
- Corn cob
- 2 limes
- Hard or soft tacos (12 pieces)
- Your favourite taco sides – I served with sour cream, guacamole and Sriracha for the adults
- Slice fish into strips.
- Combine corn flour and plain flour on a piece of baking paper (less washing up!) and lightly coat fish, shake off the excess.
- Chop or use a mandolin to shred your cabbage, arrange on a large platter.
- Put corn in a microwave safe container with a splash of water, cover and cook for 2 minutes. I char mine on my gas stove with some tongs, but you can just slice off the kernels as they are. Sprinkle on top of your cabbage.
- Preheat your oil on medium-high heat in a large skillet.
- Whilst the oil is heating, arrange your sides on your platter and prepare your taco shells/soft tacos as per packet instructions.
- Gently drop the fish in the oil and fry until golden – They will take 6-8 minutes to cook. Turn them over half way if the oil isn’t covering the fish. I like to drain them afterwards on some paper towel. Season with salt.
- Serve on top of the cabbage in a big pile and watch them disappear!
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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