The perfect summer meal loaded with fresh Mexican flavours
Ingredients
- 2 tbsp plain flour
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp dried oregano or mixed herbs
- 2 cloves garlic, crushed
- finely grated zest of 1 lime
- salt and freshly ground black pepper
- 500g boneless white fish fillets (i.e. snapper, flathead)
- 2 tbsp olive oil
Cabbage Slaw:
- 3 cups packed shredded cabbage
- ¼ cup fresh coriander, roughly chopped
- ½ small red onion, thinly sliced
- juice of 1 lime
- ¼ tsp salt
- 12 small tortillas (corn or flour)
- sriracha mayonnaise, to serve
Method
- Place cabbage slaw ingredients in a large mixing bowl and toss well to combine. Refrigerate until ready to use.
- Combine flour, spices, herbs, garlic and lime zest in a large mixing bowl and season with salt and pepper.
- Cut fish into 2cm thick fingers and add to spiced flour, tossing well to coat.
- Heat oil in a large frying pan over medium-high heat (or hot plate if using BBQ). Add fish and cook for 3-4 minutes or until golden and cooked through.
- Warm tortillas as per packet instructions.
- Serve fish on warm tortillas, topped with cabbage slaw and sriracha mayo.
Serves 4.
TIP
To make your own sriracha mayonnaise combine 1/4 cup mayonnaise and 2 tsp sriracha hot sauce.
