Freezer fish tacos

These fish tacos were a life hack my neighbour Hamish put me onto. He uses fish fingers, I go the oven baked fish fillets. It's a delicious quick meal that mostly comes from the freezer and pantry but feels fresh.

Freezer fish tacos Credit: Kitti Gould

• serves

  3

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 6 frozen crumbed fish fillets
• ¼ red cabbage
• juice of 1 lime
• ¼ cup coriander leaves
• 1 eschalot (or ½ red onion)
• 1 avocado
• 200 g frozen corn, thawed 1 tsp sesame oil
• Tajin seasoning
• Mexican hot sauce, for the salsa
• 6 mini flour tortillas
• Greek yoghurt, to serve

Instructions

1. Cook the frozen crumbed fish fillets according to package directions in the oven.
2. Slice the cabbage thinly and place into a medium bowl. Add lime juice and scrunch to soften. Add the coriander.
3. Finely chop the eschalot (or red onion) and dice the avocado.
4. In a medium bowl, combine the corn, eschalot, avocado, sesame oil, a sprinkle of Tajin seasoning and a drizzle of Mexican hot sauce to your liking. Gently toss to combine.
5. Warm the flour tortillas according to the package instructions.
6. Add a dollop of Greek yoghurt to the base of the taco, top with the crumbed fish, cabbage and corn salsa.

Note

• We used Mission street tacos, Birds' Eye frozen fish fillets and Tapito hot sauce.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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