Birds Eye Fajita Fish Tacos
Birds Eye Fajita Fish Tacos recipe.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 4 x Birds Eye Large Breaded Cod Fillets
- 1½ tbsp paprika
- ½ tbsp cumin
- 1½ tbsp dried oregano
- ½ tsp cayenne
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ¼ small red cabbage, thinly sliced
- 1 carrot, cut into thin ribbons
- 1 yellow pepper, sliced
- 1 small red onion, thinly sliced
- 1 jalapeno chilli, halved and thinly sliced
- 1 tsp honey
- 1 ½ tbsp olive oil
- 1 lime, squeezed of its juice
- Large handful coriander, roughly chopped
- 10 small tortillas
For The Lime Mayo
- 1 lime, squeezed of its juice
- 150g Mayonnaise
Instructions
- Mix together the fajita spices and scatter over the Birds Eye Breaded Cod Fillets. Bake according to packet instructions until they are crispy and piping hot.
- Meanwhile, mix together the sliced vegetables for the slaw and toss with the olive oil, lime juice and honey. Add the chopped coriander, reserving some for sprinkling on later.
- Heat the tortillas and slice the fish into 1 cm pieces.
- Whisk together the lime juice and mayonnaise and add to a squeezy bottle.
- Add some slaw to each tortilla, followed by the fish slices. Pipe some lime mayo on top and a garnish of coriander.
