Mexican fish tacos with tangy coleslaw and spicy Cajun mayonnaise

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Step 1

Finely chop tomato. Finely chop red onion. Thinly slice the jalapeno. Coarsely chop coriander. Cut lime into wedges. Cut fish into 2 cm wide pieces on a separate cutting board.

Step 2

Mix wheat flour and the taco spices in a deep plate. Turn fish in the flour until completely coated and transfer to a plate.

Step 3

Heat a drizzle of olive oil in a large frying pan over medium heat. Add the fish when the oil is heated. Fry for 2-3 minutes per side until cooked through. TIP: The fish is ready when the fish flesh is white/opaque.

Step 4

While the fish is frying, mix mayonnaise, paprika, smoked paprika, chili and a splash of water in a bowl.

Step 5

Mix tomato, red onion, half of the coriander and a generous squeeze of lime juice in a salad bowl. Season with a pinch of salt and pepper.

Step 6

Mix salad mix, a squeeze of lime juice and 1 tablespoon of taco mayo in a salad bowl. Heat the tortillas in 10 second intervals in the microwave or in a dry frying pan until heated through.

Step 7

Place all the bowls on the table. Spread tortillas with Cajun mayonnaise and fill them with coleslaw, fish and tomato salsa. Top with jalapeno and remaining cilantro.