Fish Tacos

Fish Tacos


2 people made this

This light fish taco is an ideal option for a summer entree or light lunch. The homemade sauce is a great addition and you can tweek to your ideal spicy level.

Fountain Sauces
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Serves: 4 

  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded green cabbage
  • 1 small carrot, peeled, cut into matchsticks
  • 3/4 cup coarsely chopped coriander leaves
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1/4 bottle Fountain Sriracha sauce
  • 500g white fish fillets
  • 1/3 cup plain flour
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoon ground paprika
  • 2 tablespoons vegetable oil
  • 16 small tortillas
  • lime wedges

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Combine cabbages, carrot and half of the coriander in a bowl. Whisk mayonnaise, sour cream, lime juice and Fountain Sriracha sauce together in a bowl. Add half the sauce to the cabbage mixture and toss gently.
  2. Combine flour and spices in a bowl, season with Saxa salt and pepper. Coat the fish in flour mixture.
  3. Heat oil in a large frying pan over medium high heat. Cook the fish for 2-3 minutes each side or until cooked through.
  4. Meanwhile heat the tortillas according to packet directions.
  5. Place tortillas on a board. Spread some sauce over tortillas, top with coleslaw, fish, remaining coriander and chillies. Roll up to enclose. Serve with extra sauce and lime wedges. Garnish with coriander.

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- Rated on - 17 Mar 2016

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