Fish Tacos
Prep Time
20 minutes Cook Time
10 minutes Servings
4 servings What You Need
1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1 small carrot, peeled, cut into matchsticks
¾ cup coarsely chopped coriander leaves
¼ cup mayonnaise
¼ cup sour cream
2 tbs lime juice
¼ bottle Fountain Sweet Chilli Sauce
500g white fish fillets
1/3 cup plain flour
1 tbs ground coriander
1 tbs ground cumin
2 tsp ground paprika
2 tbs vegetable oil
16 small tortillas
lime wedges
Make It
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Combine cabbages, carrot and half of the coriander in a bowl. Whisk mayonnaise, sour cream, lime juice and Fountain Sweet Chilli 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 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.
