Tunafish Tacos with Coleslaw
A different kind of soft taco to what I usually make. Filled with crispy fried tuna instead og chicken or beef as I normally use. Together with the light and tangy coleslaw, dinner becomes a delicious variation of a beloved classic.
TUNAFISH TACOS WITH COLESLAW
2 tbsp. Mayonnaise
Juice and zest of 1 Lime
1 tsp. Mustard
1/4 tsp. Garlic powder
Salt and Pepper
1/4 of a Small White Cabbage
250 g Tuna steak
60 g Flour
½ tsp. Cayennepepper
1 tsp. Cumin
½ tsp Paprika
Salt and Pepper
100 g Breadcrumbs
Oil for frying, enough for a layer of 2 cm in a large frying pan.
Soft tortillas, small size
Mix mayonnaise with mustard, garlic powder, salt, pepper, limezest and juice.
Peel and grate the carrots.
Slice the cabbage thinly.
Mix everything together in a bowl and place it in the fridge, while the fish is prepared.
Dap the fish dry with a paper towel and cut it into ½ cm slices.
Mix flour, cayenne pepper, cumin, paprika, salt and pepper together in a bowl.
Whisk the egg together with a little water in a second bowl.
Pour breadcrumbs in a third bowl.
Heat up the oil in a large pan, until it sizzles around the tip of a wooden spoon.
Coat the pieces of fish in the flour, then the egg and lastly in the breadcrumbs before placing them in the oil.
Fry the fish until they turn a golden brown colour on one side, before flipping them over.
Place the fried pieces of fish on a paper towel to soak up excess oil.
Serve the fish with warm tortillas, coleslaw, creme fraiche, cheese, avocado and lime juice.