One Bite at a time

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 serv.

Coleslaw:
2 tbsp. Mayonnaise
Juice and zest of 1 Lime
1 tsp. Mustard
1/4 tsp. Garlic powder
Salt and Pepper
2 Carrots
1/4 of a Small White Cabbage

Fried Tunafish:
250 g Tuna steak
60 g Flour
½ tsp. Cayennepepper
1 tsp. Cumin
½ tsp Paprika
Salt and Pepper
1 Egg
100 g Breadcrumbs
Oil for frying, enough for a layer of 2 cm in a large frying pan.

Additional:
1 Avocado
Grated cheese
Soft tortillas, small size
Creme fraiche

COLESLAW:

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.

FRIED TUNAFISH:

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.



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