Fish Tacos with Red Cabbage

Remove outer leaves and stalk from red cabbage, halve and and shave or cut into fine strips, place in a bowl, sprinkle with 1/2 tsp. salt and knead vigorously for about 3 minutes.

Whisk together lemon juice and zest, maple syrup, pepper and oil and drizzle over the cabbage. Mix everything well and let the salad sit for about 30 minutes.

Meanwhile, wash and clean the chili peppers and cut them diagonally into fine strips. Wash, clean and finely dice the peppers. Rinse the coriander greens, shake dry and pluck off the leaves.

Wash the fish fillet, dab dry and cut into strips about 2 cm wide. Coat the fish first in flour, then in beaten egg and finally in breadcrumbs. Press down the breadcrumbs and fry the fish strips in portions in hot olive oil, turning, until golden and crispy, about 5 minutes. Remove and drain the fish briefly on kitchen paper.

For the dip, peel the garlic, press through the press and mix with the remaining ingredients. Season the dip to taste.

Heat the tortillas briefly in a non-stick pan and fill each with red cabbage slaw, chili, bell bell pepper, fried fish strips and cilantro leaves.

Season each of the fish tacos with red cabbage with a few drops of Tabasco and serve garnished with lime wedges.

Serve the dip separately.

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