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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 SERVINGS

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

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:
250 G TUNA STEAK
60 G FLOUR
1/2 TSP. CAYENNE PEPPER
1 TSP. CUMIN
1/2 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.

Dap the fish dry with a paper towel and cut it into 1 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.

ADDITIONAL:
1 AVOCADO
GRATED CHEESE
SOFT TORTILLAS, SMALL SIZE
CREME FRAICHE

Serve the fish with warm tortillas, coleslaw, creme fraiche, cheese, avocado and lime juice.

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