Coconut Tempura Fish Tacos with Mint Cabbage Slaw
- Author
- Byron Bay Chili Co
- Prep Time
- 40 minutes
- Cook Time
- 15 minutes
- Servings
- 4 serves
- Category
- Light Meals, Main Meals
Ingredients
- 1/2 cup fresh lime juice
- 2 teaspoons salt
- 500g firm fish fillets (snapper, barramundi, cod)
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup mineral water (ice cold)
- 2 cups desiccated coconut
- Sunflower oil for frying
- 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
- 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
- Cut fish fillets into strips and marinate in lime juice and salt for 30 minutes
- Make cabbage salad, mixing all ingredients together and set aside
- Combine all ingredients for the Baja sauce and set aside
- In a shallow bowl, mix flour, baking powder and salt together
- Stir in mineral water and let stand for 10 minutes
- Put coconut in another shallow bowl
- Dip strips of fish in tempura batter and then roll in coconut
- Fry in hot sunflower oil until fish is lightly browned on both sides
- Drain on paper towels
- Warm tortillas on a gas flame, a warm pan or griddle or heat in a microwave
- They should be flexible and soft
- 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
- Serve with wedges of lime