Coconut Tempura Fish Tacos with Mint Cabbage Slaw

Byron Bay Chili Co
Servings

4 serves

Prep Time

40 minutes

Cook Time

15 minutes

Category

Light Meals, Main Meals

Coconut Tempura Fish Tacos with Mint Cabbage Slaw

Ingredients

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    • 1/2 cup fresh lime juice

    • 2 teaspoons salt
    • 500g firm fish fillets (snapper, barramundi, cod)

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    • 1 cup flour

    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup mineral water (ice cold)
    • 2 cups desiccated coconut
    • Sunflower oil for frying

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    • 2 cups finely shredded green cabbage

    • 1 cup finely shredded red cabbage
    • 1 cup coarsely chopped coriander
    • 1 cup coarsely chopped mint
    • 1 small red onion, finely sliced
    • Limes for garnish

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    • 1 cup mayonnaise

    • 1 cup sour cream
    • 1/2 tablespoon chilli powder
    • 1 tablespoon lime zest
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt

    • Byron Bay Chilli Co Company Fiery Coconut Chilli Sauce

    • 8 small flour tortillas

    Directions

    1. Cut fish fillets into strips and marinate in lime juice and salt for 30 minutes
    2. Make cabbage salad, mixing all ingredients together and set aside
    3. Combine all ingredients for the Baja sauce and set aside
    4. In a shallow bowl, mix flour, baking powder and salt together
    5. Stir in mineral water and let stand for 10 minutes
    6. Put coconut in another shallow bowl
    7. Dip strips of fish in tempura batter and then roll in coconut
    8. Fry in hot sunflower oil until fish is lightly browned on both sides
    9. Drain on paper towels
    10. Warm tortillas on a gas flame, a warm pan or griddle or heat in a microwave
    11. They should be flexible and soft
    12. To serve, fill each taco with cabbage salad, a strip of coconut fish, a drizzle of Baja sauce and finish with a good splash of Fiery Coconut Chilli Sauce
    13. Serve with wedges of lime