Prep Time
10 Minutes
Cook Time
25 Minutes
Makes
4
Ingredients
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1 pack Mission Extra Soft Original Tortillas
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¼ head green cabbage, finely shredded
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¼ head purple cabbage, finely shredded
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½ cup cherry tomatoes, sliced
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¼ cup fresh coriander, chopped
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1 small jalapeño, diced
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2 tbsp lime juice
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1 cup flour
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1 tsp mixed herb seasoning
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½ tsp baking powder
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1 cup lager beer or soda water
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1L vegetable oil, for frying
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500g fish fillets
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2 avocados, smashed
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500g frozen fries
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1 lemon, cut into wedges
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tartare sauce, to serve
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Instructions
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Step 1
Preheat oven to 190℃. Prepare a baking tray with parchment paper and add fries. Cook as per instructions or for 15 minutes, until golden brown.
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Step 2
In a medium bowl, make the cabbage slaw by combining cabbage, tomatoes, coriander, jalapeño and lime juice.
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Step 3
In a large bowl, mix flour, mixed herbs, baking powder and beer until smooth. Lightly coat the fish fillets in batter.
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Step 4
In a skillet over medium heat, heat the vegetable oil. Carefully lower each fillet into the oil and cook for 5 minutes or until golden and cooked through. Transfer to a plate lined with paper towel.
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Step 5
To assemble, layer a warmed Mission Extra Soft Original Tortillas with avocado, cabbage slaw and fried fish.
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Step 6
Serve with tartare sauce and lemon wedges.