Fish Tacos with Tangy Slaw
Preparation time
20 minutesCooking time
10 minutesServing time
Serves 4
Ingredients
- 300g snapper, orange roughy or rockling fillets, bones removed & cut into 5cm strips
- 25g sachet Mexican Taco Seasoning Mix
- Batter:
- 150g flour
- 200ml chilled soda water
- remaining Mexican Taco Seasoning Mix
- 300ml canola oil, for frying
- Tangy Slaw:
- 1⁄2 cup FARMERS UNION Greek Style Yogurt
- 2 tbsp lime juice
- freshly ground black pepper & salt, to taste
- 1⁄4 red and/or green cabbage, finely shredded
- 1 green chilli, finely sliced
- 1⁄4 cup coriander leaves, chopped
- To Serve:
- 8 x Street Tacos, warmed on a grill plate
- 2 tbsp chilli jam or tomato salsa, optional
- 1 avocado, diced
- 1 cup FARMERS UNION Greek Style Yogurt
- lime wedges and coriander leaves, for serving
Method
Step 1
Place fish strips in a shallow dish and sprinkle over enough seasoning mix to coat the fish. Toss fish to coat evenly. Cover and marinate for 15 minutes. In the meanwhile prepare batter. Place flour, a pinch of salt and any remaining spice mix in a bowl and whisk in soda water to achieve a smooth batter with a consistency that resembles thickened cream. Set aside.
Step 2
Combine FARMERS UNION Greek Style Yogurt and lime juice in a medium bowl and season to taste with freshly ground black pepper. Add shredded cabbage, green chilli and coriander leaves then toss to combine. Set aside.
Step 3
Heat oil in a wok until hot. Dip strips of fish in the batter and shallow fry in batches for approximately 3 minutes each side or alternatively deep fry at 180°C for 3-4 minutes or until golden. When cooked drain on absorbent paper.
Step 4
To assemble tacos, place a spoonful of coleslaw on each warmed tortilla and top with 2 pieces of fish, a teaspoon of chilli jam, slices of green chilli, avocado, coriander leaves and a spoonful of FARMERS UNION Greek Style Yogurt. Serve immediately with lime wedges.
