Slice the pollock into 1.5cm strips. Put your flour on a plate, seasoning with salt and pepper. Crack your eggs into a shallow bowl and lightly beat. Put your breadcrumbs onto a separate plate, then gently dunk each pollock strip into the flour, then the egg, then the breadcrumbs, making sure they’re well coated each time.
Place your pollock strips on a wire rack over a roasting tray and bake in the oven until golden brown and cooked through, around 15 mins at 200C.
Smash the avocados in a pestle and mortar (or with a fork) until they’re as smooth as poss, then stir in the mayo along with the juice and grated zest of one lime.
Slice the red onion, red cabbage and carrot very thinly. Add a pinch of salt and the red wine vinegar, and give them a really good mix. Sit for 10 mins. Drain off any extra liquid and discard. Mix in 3/4 of your herbs and a splash of olive oil, then stir in the avocado mayo, leaving a bit back to drizzle over your tacos.
- Heat your flour tortillas in the oven, following the pack instructions. Add the slaw and the pollock goujons to the tortillas, drizzling the avo mayo over the top. Top each one with chopped chilli (if using) and your remaining herbs. Serve hot with lime wedges on the side.
These tacos make a cracking lunch. I like them with some spicy patatas bravas on the side (apparently, there’s some bloke called Jamie who does a decent recipe). Or, if you want to keep things easy, potato wedges make a top accompaniment.