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.