Fish Tacos
(1)
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.
12 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- 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.
- Combine flour and spices in a bowl, season with Saxa salt and pepper. Coat the fish in flour mixture.
- Heat oil in a large frying pan over medium high heat. Cook the fish for 2-3 minutes each side or until cooked through.
- Meanwhile heat the tortillas according to packet directions.
- 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.
