Crispy pan-fried NZ white fish in warm tortillas with a creamy, tangy Olé sriracha slaw.
Serves: 4 | Prep: 15 min | Cook: 8 min
Ingredients
- 500 g firm white fish (such as tarakihi, gurnard or snapper), cut into strips
- ½ cup plain flour
- 1 tsp each smoked paprika and salt
- 3 tbsp oil
- 3 cups shredded cabbage
- ¼ cup mayonnaise
- 2 tbsp The Flavorsmith Olé Sriracha
- Juice of 1 lime
- 8 small tortillas, warmed
- Avocado, coriander and lime wedges
Method
- Mix the mayonnaise, Olé and half the lime juice. Toss with the cabbage.
- Mix the flour, paprika and salt. Toss the fish in it to coat.
- Heat the oil in a frying pan over medium-high heat. Fry the fish 2–3 minutes each side, until golden and cooked through.
- Squeeze the remaining lime over the fish.
- Fill the tortillas with slaw, fish, avocado and coriander.
Chef's tip: Don't crowd the pan — fry the fish in batches so it crisps rather than steams.