Lemon Pepper Fish Tacos with Tartare Sauce & Coleslaw

clock 10 minutes + 15 minutes bowl Serves 8
Lemon Pepper Fish Tacos Seafood Coleslaw Lunch
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Ingredients

  • 1/2 cup flour
  • 1 1/2 tsp lemon pepper seasoning
  • 6 fresh Tarakihi fillets, cut into small even-sized pieces
  • 40g butter
  • 1/4 cup rice bran oil, for frying
  • 10 mini tortilla wraps
  • Store-bought tartare sauce
  • Coleslaw ingredients
  • 1/2 red cabbage, finely shredded
  • 1 medium carrot, coarsely grated
  • Handful of baby spinach leaves, roughly shredded
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tsp caster sugar
  • Salt and pepper
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How to Tell When Fish is Cooked

Method

  • 1. To make the coleslaw, in a large bowl, combine the red cabbage, carrot and spinach leaves.

  • 2. Whisk the oil, vinegar, sugar together and add to the coleslaw mixture. Season to taste.

  • 3. For the fish, a medium bowl, combine the flour and lemon pepper. Dust each piece of fish with the seasoned flour. Set aside.

  • 4. Heat a teaspoon of the butter with a few tablespoons of the oil in a pan on medium. Fry 4-6 pieces of fish at a time until golden on both sides. Drain on paper towels when cooked.

  • 5. Repeat with remaining butter, oil and fish.

  • 6. Heat the tortillas in the microwave or oven and serve with the golden fish fillets, a dollop of tartare sauce and the crunchy coleslaw.

  • Tip:

  • To prevent fish cooking unevenly, let it come to room temperature for 15 mins before cooking.

  • PER SERVE

  • • Energy 1704Kj • Protein 19g • Total Fat 23g • Saturated Fat 7g • Carbohydrates 29g • Sugars 5g • Sodium 671mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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