Name: Lemon and lime crispy fish tacos
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6
Ingredients: 600g white fish fillets, skinless, boneless, cut into strips (you can use any white fish); 1 cup plain flour; ½ tsp bicarbonate of soda; 4 lemons; Sea salt flakes and freshly-ground black pepper; Vegetable oil, for frying; 1 cup old fashioned lemonade; ¼ cup Chipotle Sauce; 2 limes; 2 slices white bread, crusts removed, finely chopped; 2 cups green cabbage, finely shredded; ½ bunch parsley, very finely chopped; 1 red onion, very finely sliced; 2 ripe tomatoes, seeded and finely diced; 2 Lebanese cucumbers, seeded and very finely sliced; 2 cups cheddar cheese, grated; Warm tortillas, sour cream, coriander, mayonnaise and lime wedges, to serve

The hardest part about feeding a family is just how different we all think about food. From the smallest to the biggest, there will always be a range of tastes, and taking care of everyone means thinking outside the box. Well, Ed has a meal that has the solution. Tacos! They allow each person to fill them with the filling of their choice. One meal, lots of options, and plenty of flavour!

Ingredients

600g white fish fillets, skinless, boneless, cut into strips (you can use any white fish)

1 cup plain flour

½ tsp bicarbonate of soda

4 lemons

Sea salt flakes and freshly-ground black pepper

Vegetable oil, for frying

1 cup old fashioned lemonade

¼ cup Chipotle Sauce

2 limes

2 slices white bread, crusts removed, finely chopped

2 cups green cabbage, finely shredded

½ bunch parsley, very finely chopped

1 red onion, very finely sliced

2 ripe tomatoes, seeded and finely diced

2 Lebanese cucumbers, seeded and very finely sliced

2 cups cheddar cheese, grated

Warm tortillas, sour cream, coriander, mayonnaise and lime wedges, to serve

Method

Combine the fish with ¼ cup flour, bicarb, zest of 2 lemons, salt and pepper. Sit for 10 minutes.

Heat vegetable oil in a deep skillet or saucepan over moderate to high heat. Meanwhile, place remaining flour in a bowl with salt and pepper. Gradually whisk in lemonade and juice of 2 lemons until smooth. Dip fish into batter in 2-3 batches and fry for 3-4 minutes, or until crisp and golden. Drain on kitchen paper.

Mix chipotle sauce, zest and juice of 2 limes. Add half of the bread and mash well with a fork until smooth and sauce has thickened. Add more bread as needed to get the consistency you want. Toss the cabbage, parsley and onion in a bowl.

Put the fish, cabbage salad, tomatoes, cucumbers and cheese in separate bowls, then serve with the tortillas, sour cream, mayonnaise, coriander, hot sauce and lime wedges, so that everyone can create their own favourite taco.

Cook’s notes

Old-fashioned lemonade can be found in the refrigeration section of Woolworths Supermarket.

Chipotle Sauce can be found in the Mexican aisle.

You may also like:

Crispy fish tacos with smoky raspberry barbecue sauce and mango salsa

Crispy fish tacos with quinoa and mango salsa

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

Cook’s notes

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