For the pickled red onions:
1 red onion
70g sugar
80ml red wine vinegar
1 ½ tsp salt
5 black peppercorns
For the slaw:
300g white cabbage
1 small apple
1 tbsp lime juice
1 tbsp runny honey
1 tbsp olive oil
3 tbsp coriander, chopped
salt
120g salted tortilla chips
20g flour
1 egg
400g cod
oil, for frying
8x16cm wheat tortilla wraps or 16x12cm corn tortillas*
salt and pepper
To serve:
Moutarderie de Luxembourg Aïoli
Lime wedges
Serves 4 • Pickling
3h in advance • Prep 1h
Start by pickling the onion. Peel, halve and finely slice the red onion.Put into a bowl.
Put the sugar, vinegar, salt and black peppercorns into a small saucepan and bring to the boil. Pour the liquid over the onion slices, cover and leave to pickle at room temperature for 3 hours or overnight (putting them into the fridge after
3 hours).
Meanwhile, make the slaw. Remove the tough stem from the cabbage and finely slice – preferably with a mandolin. Put into a bowl. Grate the apple around the core and add to the cabbage. Sprinkle with a bit of salt and massage for a minute or so to break down the fibers.
Drizzle the cabbage with the lime juice, honey and olive oil. Add the coriander and adjust the seasoning with salt, pepper and more lime juice to taste. Toss and leave to rest for 30 minutes while you prepare the rest.
Put the tortilla chips into a ziplock bag and bash with a rolling pin until resembling fine breadcrumbs. Put onto a plate.
Put the flour onto another plate and season with salt and pepper. Put the egg into a deep plate and beat.
Cut the fish into 16 long slices, resembling little fish fingers. Toss each fish finger in the flour, then dip into the egg and then into the tortilla crumbs, covering the entire fish finger in crumbs.
Once all the fish fingers are breaded, heat enough oil in a pan to cover the base. Fry the fish fingers for 5 minutes, turning regularly until golden on all sides. Drain the fish fingers onto kitchen paper to absorb the excess oil.
Heat the tortillas before serving: put a tortilla in a hot, dry frying pan and toast briefly on both sides until fragrant.
Top each tortilla with cabbage slaw. Put one fish finger on top if you’re using the small corn tortillas, or two if using the larger wheat tortillas. Top with pickled onions.
Mix a few tablespoons of aïoli with a bit of water to make the sauce more runny, and drizzle over the tacos. Serve with lime wedges.
*I usually use small 12cm corn tortilla wraps, which you can buy in Mexican shops.
