Sriracha Fish Tacos
February 23, 2024
A deliciously crispy, spicy, and tangy meal that's perfect for lunch or dinner.
Ingredients
Fish
- 750g barramundi (or other firm white fish), sliced into 1 inch fillets
- 1 cup flour
- 1 cup soda water
- ½ tsp salt
- ½ tsp pepper
- Oil for shallow frying (canola, olive, or vegetable)
- 6 street tortillas
- Bippi Italian Style Sriracha
Coleslaw
- ¼ red cabbage, sliced
- ¼ white cabbage, sliced
- 1 carrot, grated
- ¼ cup kewpie mayo
- Juice of ½ a lime
- ½ tbsp white vinegar
- Salt and pepper to taste
Guacamole
- 1 avocado, roughly mashed
- Squeeze of lime
- Salt and pepper to taste
- Optional: ¼ red onion, finely chopped
Instructions
- Slice your fish into 1 inch thick fillets.
- Prepare your batter by combining the flour, salt and pepper, then gradually adding the soda water until the batter is smooth and well combined.
- Submerge your fish in the batter, ensuring each piece is well coated.
- In a pan, add oil until the base is coated with around 1–2cm, then heat to medium-high. Test if the oil is ready by dropping in a little batter — if it bubbles and turns golden, you're good to go.
- Add your fish to the pan, making sure the pieces aren't sticking together, and shallow fry until golden brown on both sides. You may need to do this in batches. Remove and rest on paper towel to drain excess oil.
- Make your guacamole by mashing the avocado with a squeeze of lime and salt and pepper to taste.
- Make your coleslaw: slice the cabbage and grate the carrot. Combine the mayo, lime juice, vinegar, salt and pepper in a bowl to make the dressing, then dress the slaw.
- Heat your tortillas in a separate pan, flipping so they're toasted on both sides to your liking.
- Assemble: spread a spoonful of guacamole on each tortilla, add coleslaw, then top with fish. Drizzle over Bippi Italian Style Sriracha, scatter over parsley, add a squeeze of lime and enjoy!
Make it with
