Fish Tacos

Our first experience of fish tacos was in a ‘modern Mexican’ restaurant in San Diego. I felt a bit dubious but they were incredible! Ever since then we have been keen to test out cooking them and finding in other places here. While these will never match the restaurant quality ones, they’re great for a quick and different dinner particularly in summer and when I can get my hands on some fresh fish.

Serves 2

Preparation time 15 mins

Ingredients

2 fillets skinless barramundi

2 tbsp plain flour

¼ cabbage (or small bag of pre-prepared slaw mix)

1 tbsp brown vinegar

2 tbsp Greek yoghurt

2 tsp sriracha

½ tsp garlic

1 tsp lime juice

1/2 avocado sliced

Small tortillas

Method

1. Combine cabbage and vinegar, allowing to rest for 10-15 mins to pickle.

2. Slice barramundi into long strips or cubes (depending on preference). Coat in flour, salt and pepper.

3. Heat a frypan over medium heat with olive oil and fry barramundi on all sides until cooked.

4. Combine yoghurt, sriracha, garlic and lime juice for sauce.

5. Build tacos with fish, pickled cabbage, sauce, avocado and a squeeze of lime.

Tractor Snacks Tip

Barramundi could also be crumbed or battered, and baked or fried depending on preference. Other types of light white fish could also be used.

Use corn tortillas and grill fish without flour for gluten free option.

Follow @TractorSnacks on Instagram for more recipes and meal ideas.