A simple fish taco recipe is an ideal meal for a light option. The leaves may be falling but there’s no rule that says you can’t have a zesty summer recipe. We found the perfect simple fish taco All Recipe just for you.
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 (store bought is perfectly fine)
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 another 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. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!
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. And you’re done!
If you’d like a different option aside from having fish but still want tacos, you can switch it for fall’s own fresh produce. You can replace fish with chorizo or marinated skirt steak. You can also go all-veg, too!
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