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Crunchy Fish Tacos

A hit with the whole family...this will be on repeat!


500g Fish (use White Firm Fish Such As Blue Cod, Snapper) 2 Eggs 200g panko crumbs

2 tbsp Parmesan Lemon zest from one lemon 1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika 50g Feta Cheese 2 C Green Cabbage (chopped) 1 spring onion, chopped

1 tsp Dijon Mustard 2 tbsp Greek Yogurt

1 tsp Honey Sea Salt & Black Pepper (to taste)

Lime Juice (juice of one lime)


  1. Prep slaw: Thinly slice cabbage and then add spring onion, honey, lime juice, mustard and yoghurt, S&P. Mix all together and set aside.

  2. In medium pan heat some olive oil and panko crumb, onion powder, garlic powder and paprika. Toast until starts to brown. Turn off heat and add grated parmesan, lemon zest and season with S&P.

  3. In a bowl whisk eggs. In another bowl add plain flour and season with S&P. Dust cod in flour, then dip into egg mix. Then press into breadcrumb miz until well coated.

  4. Preheat oven to 200C and place fish on baking tray. Bake until cooked (approx 10 mins). You can also cook in airfryer.

  5. Toast tortillas. Then Fill with fish, slaw, and feta. Drizzle with sriracha if want some spice.


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