Fish Tacos

    30 minutes

    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

    12 people made this

    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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