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Fish and Chip Tacos with Sauce, Guacamole, and Cabbage Salad with Feta

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I have made all the condiments myself for these tasty tacos, instead of using shop bought ones with chemicals.

The recipe was a lot of work, but well worth it as the taste of these soft tacos with several flavours and textures was so good! I made all of the condiments/sauce/salad before I started on the actual meal at night.

These tacos are also quite different to the normal chicken or beef tacos.

Preparation Time: 50 minutes
Cooking Time: 50 minutes
Makes: 4 tacos

About 250 g fish for frying
Tacos -I used soft ones but any sort will work

For the wedges
About 250 g potatoes, unpeeled
1 clove garlic, crushed
¾ tbsp lime juice
¾ tsp Tabasco sauce

For the Taco Seasoning
1 tsp cornstarch
2 tsp chili powder
1 tsp salt
2 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
¼ tsp cayenne pepper
2 tsp dried onions

For the Taco Sauce
¼ cup sour cream
¼ cup mayonnaise
2 tbsp coriander, chopped finely
2 tsp taco seasoning

For the guacamole
1½ ripe avocados
Bit of finely chopped red onion
2 tbsp coriander, chopped (stems included)
Juice of half a lime

For the Red cabbage salad
Quantity of red cabbage, sliced finely
(about 400 g)
1 small lemon
1½ tbsp walnut oil
1 tbsp honey
150 g feta
60 g pecans

For the guacamole
Take the flesh out of the avocado and put it in a dish. Add the onion, coriander, some salt, and combine. Add the lime juice and stir gently.

If making ahead -put the pip on top of the guacamole and this will stop it going brown. Cover and keep in the fridge till needed.


For the spicy taco seasoning
Mix all the ingredients in a plastic zip lock bag, or in a bowl, and shake or stir to combine.


This will keep in an air tight container for about a year and I just use it as I need it.

For the wedges
Preheat the oven to 180° fan forced.

Add all the ingredients to the wedges, add some pepper, and mix so that all the wedges are coated with the spices.

Using either baking paper or a bit of oil in a dish, bake for about 45 minutes or until tender - sprinkle with a bit of sea salt.


For the salad
Put the cabbage in a bowl and squeeze the lemon juice over it. Add the oil, honey, salt and some pepper to taste.

Toss until the cabbage is well coated, and set aside for at least an hour (I made this in the morning).

When almost ready to serve, crumble or dice the hard feta into it, mix it, and then add the pecans and mix again.


For the fish sauce
In a small bowl, combine the sour cream, mayonnaise, coriander, and 2 tsp of the taco seasoning.


Cover and set aside in the fridge until needed.

For the fish
Combine 2 tsp of the taco seasoning with 1 tbsp of lemon juice.

Add the fish and coat -I also did this half an hour before to let the flavours soak into the fish.

Cook the fish in a bit of hot oil, until it starts to get flaky -do not overcook.

To make up the taco
I put the soft tacos in the oven with the chips for about 5 minutes. This is optional if you are using the soft type.

Spread the tacos with the guacamole and the fish sauce.


Add the fish, and I added a bit of lettuce. You could also add some chopped tomato.

I had intended putting some of the red cabbage in as well however decided it was big enough so I served the salad separately.


A very enjoyable meal!


#Party food
#Red cabbage
I like this Recipe - 6
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This is what my son would make! Such a complicated preparation f which only the maker would appreciate
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