Fish tacos with a crunchy hemp crumb

Embrace the nutty goodness of hemp in these quick and easy fish tacos. The tasty crumb coating works equally well for whole fish fillets or chicken and is an easy way to incorporate super-nutritious hemp into an everyday dish.

By Sophie Gray
  • 30 mins preparation
  • Serves 6
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For more great ideas like this, check out our collection of 16 tasty taco recipes.


  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 3/4 cup hulled hemp seeds (hemp hearts) – from online suppliers and some bulk-food and organic shops
  • 1 1/4 cups panko crumbs
  • 1/2 tsp smoked paprika
  • Pinch cayenne pepper
  • 400 g firm-fleshed white fish, cut into thick strips
  • Canola or soy bean oil, for frying
  • 12 small flour or corn tortillas
  • 6 cups salad leaves or 450g bag slaw salad blend
  • Lime halves, to serve
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp creamy horseradish sauce
  • 2 cloves garlic, crushed
  • Handful coriander leaves, finely chopped
  • Handful mint leaves, finely chopped


  • 1
    For the sauce, combine the ingredients in a small bowl and season to taste with salt and pepper. Cover and chill.
  • 2
    Place the flour in a shallow bowl and season well with salt and pepper. Pour beaten eggs into another shallow bowl. In a third bowl, combine hemp seeds, panko crumbs and spices.
  • 3
    Dip fish strips first in the flour, then in the egg, then coat well in the hemp mixture. Place strips on a plate.
  • 4
    Add enough oil to a heavy-based frying pan to cover the base and heat until shimmering. Fry the fish in batches in the shallow oil until golden and crisp, turning the fish frequently and adding more oil as required (keep the cooked pieces warm in a low oven if you want to serve them all at the same time).
  • 5
    To assemble, heat the tortillas according to packet directions. Stuff with salad leaves (or slaw blend) and crispy fish, drizzle with sauce and serve with lime halves for squeezing.