Crispy Fish Tacos & Mexican Slaw

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. Sour Cream Dressing yields about 200ml."

Original recipe yields 4 servings


  • Serving Size: 1 (456.9 g)
  • Calories 659.1
  • Total Fat - 27 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 114.8 mg
  • Sodium - 369.5 mg
  • Total Carbohydrate - 57 g
  • Dietary Fiber - 19.2 g
  • Sugars - 4.8 g
  • Protein - 50.6 g
  • Calcium - 288.5 mg
  • Iron - 8.1 mg
  • Vitamin C - 65.5 mg
  • Thiamin - 0.5 mg

Step 1

To make the beans, heat a heavy-based saucepan of frying pan over medium heat and spray with oil and then add the onion and capsicum and cook for 5 minutes or until softened and then add the garlic and cumin and cook for 30 seconds or until fragrant (add 1 tablespoon water to stop from sticking.

Step 2

Now add the passata and beans and mix, then crush lightly with a masher and bring to a simmer, then reduce the heat to low, cover and simmer for 5 minutes, until reduced and thick and season with pepper and set aside.

Step 3

To make the slow, place all the ingredients in a bowl and toss to mix well and set aside.

Step 4

To make the dressing, add the oil, onions, coriander, garlic, lime and 1 1/2 tablespoon water to a blender and blitz until finely chopped and then add the cream and blend to a puree and transfer to a bowl, cover with plastic wrap and cool in the fridge.

Step 5

Preheat the oven to 180C and place the taco shells on a baking tray and bake according to the packet instructions.

Step 6

Place the flour and paprika in a shallow bowl, and season with pepper and then dust the fish in the flour mix, shaking off any excess.

Step 7

Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil and pan-fry the fish for 6 minutes each side, until golden and just cooked through.

Step 8

Add 2 tablespoons of the dressing to the slaw (thin if with boiling water, if needed) and stir well.

Step 9

Place the taco shells on a board, then fill each with one-quarter of the refried beans, 1 large spoonful of the slaw and one-quarter of the fish and drizzle extra dressing over the top, then serve with the remaining slaw and dressing on the side.

Tips & Variations

No special items needed.