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Easy Peasy Breaded Fish Tacos

Serves 2 adults + 2 children

4 Donegal Catch Breaded Haddock Fillets


1/4 head red cabbage

1/4 head white cabbage

1 carrot

6 mangetout

1 tbsp olive oil

1/2 tsp wholegrain mustard

1 tbsp apple cider vinegar

Juice 1/2 lemon

Mexican Mayo

125ml mayonnaise

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp mild chilli powder (optional)

Juice 1/2 lime

To Serve

12 mini flour tortillas warmed

2 avocado

1 head baby gem lettuce

2 limes

Black pepper to season

  1.  Pre-heat oven to 200ºC. Place the fish onto a pre-heated baking tray and bake for 18-22mins. The fish should be piping hot throughout.
  2. To make the slaw, grate the cabbage and carrot, then finely slice the mangetout and add to a bowl. In a small bowl or glass, mix together the oil, mustard, vinegar and lemon juice. Pour over the vegetables and using your hands completely coat.
  3. Make the Mexican Mayo by whisking together all of the ingredients until fully combined.
  4. When ready to serve, slice the breaded fish and add to a serving plate along with the slaw, mayo and warm wraps. Then finely slice the avocado and lettuce.

Serve to baby – breaded fish with sauce and avocado

Serve to toddler and older kids – wrap with lettuce, slaw, topped with breaded fish, avocado and a dollop of Mexican Mayo.