Sriracha Fish Tacos

Makes 6 tacos
prep time: 20 mins
cooking time: 15 mins

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

Method

1. Slice your fish into 1 inch thick fillets

2. Prepare your batter by combining the flour, salt, and pepper, then gradually adding the soda water until batter is well combined and smooth

3. Submerge your fish into the batter and ensure each piece is well coated

4. In a pan, add oil until the bottom of the bottom of the pan is coated with around 1-2cm of oil, then heat to medium-high. You can test if your oil is ready for frying by dropping a small amount of batter into the oil. If it bubbles and the batter begins to turn golden, you know it’s ready.

5. Add your fish to the pan, ensuring the pieces are not sticking together, and shallow fry until both sides are golden brown. You may need to do this in batches depending on the size of your pan. Remove your fish from the pan and place onto paper towel to remove excess oil.

6. Prep your guacamole by mashing your avocado, adding a squeeze of lime and salt and pepper to taste.

7. Prep your coleslaw by slicing your cabbage and grating your carrot. Add the mayo, lime juice, vinegar, salt and pepper to a bowl and mix well to make your dressing, then dress your coleslaw.

8. On another pan, heat up your tortillas, ensuring you flip them so they are toasted on both sides to your liking.

9. Assemble your tacos by spreading a spoonful of guacamole onto the tortilla, then adding some coleslaw, and finally your fish on top. Drizzle over some Bippi Italian Style Sriracha, some parsley, and a squeeze of lime juice and enjoy!