Baja Fish Tacos with Mango Mayonnaise

‘Baja Fish Tacos with Mango Mayonnaise

{ FRESH FISH AND CRUNCHY SLAW IS PERFECT FOR THESE HOT SUMMER DAYS }

Contributor: Rozas

{ INGREDIENTS }

4 cups finely sliced red cabbage

3 tbs olive oil

1 lime, juiced

2 tbs plain gluten free flour

2 tsp Mexican spice mix

640 g barramundi fillets, cut into strips

8 mini corn tortillas

2 bunches coriander, leaves picked

4 tbs Roza’s Gourmet Mango Mayonnaise (recommended amount)

2 long red chilli, finely sliced

{ METHOD }

You will need: chef’s knife, chopping board, large bowl, plastic bag, medium bowl, medium frying pan, plate and paper towel.

Combine the red cabbage, half of the olive oil and the lime juice in a large bowl. Season with salt and pepper and set aside.

Combine the plain gluten free flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the barramundi fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the barramundi strips and cook for 4-5 minutes, turning or until golden and cooked through.

Meanwhile, heat the mini corn tortillas in a microwave or sandwich press.

Divide tortillas between plates. Top with the cabbage mixture, barramundi, coriander, mango mayonnaise and fresh long red chilli.

Prep time: 
Cook time: 
Total time: 
+ 4 +

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Categories: MAINS.