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Crumbed Fish Tacos with Apple and Carrot Slaw

These delicious, golden-crumbed fish tacos bring a fiesta feeling to weeknight cooking with their spicy chipotle dressing and crisp apple slaw. Plate them up or let everyone build their own, just as they like it.

60 Minutes




Prepare Fish

Slice fish horizontally across the fillet into 3cm-long pieces.



Crumb Fish

Place flour, egg, and breadcrumbs in three separate, shallow bowls. Season flour with salt and pepper. Finely zest lime, add to egg and whisk to combine. Dust fish in flour, shaking to remove excess, then dip in egg and coat in breadcrumbs. Set aside.



Make Slaw

Cut apple into thin wedges. Peel and thinly slice carrot into matchsticks. Place in a mixing bowl and squeeze over the juice of ½ the lime. Chop off coriander root and discard. Rinse and finely slice stems. Add stems to carrot and apple, season to taste and set aside. Chop coriander leaves and set aside.



Cook Fish

Heat 2cm oil in a frypan over medium heat. Once oil is hot, cook fish, in batches, for 4 minutes each side or until golden, crisp and cooked through. Remove with tongs and place on paper towel. Keep warm.



Make Dressing

Place Chipotle chilli in adobo in a bowl with mayonnaise and half the chopped coriander leaves and stir to combine. Season to taste.



Plate Up

Warm tortillas in a dry frypan for 1 minute each side and keep warm in a clean tea towel. Separate lettuce leaves. Cut remaining lime into wedges. Layer tortillas with lettuce, fish, chipotle dressing and apple and carrot slaw. Top with remaining chopped coriander leaves and serve with lime wedges.

Australians QuiteLike

Crumbed Fish Tacos with Apple and Carrot Slaw

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.