Crumbed Fish Tacos with Apple and Carrot Slaw

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

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.

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.

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.

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

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.