INGREDIENTS

MARINADE:
½ cup fresh lime juice
2 teaspoons salt
500g firm fish fillets (snapper, barramundi, cod)

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

SALAD:
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 cup coarsely chopped coriander (cilantro)
1 cup coarsely chopped mint
1 small red onion, finely sliced
Limes for garnish

BAJA SAUCE:
1 cup mayonnaise
1 cup sour cream
½ tablespoon chilli powder
1 tablespoon lime zest
1 tablespoon lime juice
¼ teaspoon salt

CHILLI  SAUCE:
Byron Bay Chilli Company Fiery Coconut chilli Sauce with Curry & Ginger

TORTILLAS:  8 small flour tortillas

Cooking Instructions

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