Fish Tacos with Cabbage Slaw

Fish Tacos with Cabbage Slaw

The perfect summer meal loaded with fresh Mexican flavours


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


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. 


To make your own sriracha mayonnaise combine 1/4 cup mayonnaise and 2 tsp sriracha hot sauce.
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