Ingredients

  • 300g snapper, orange roughy or rockling fillets, bones removed & cut into 5cm strips
  • 25g sachet Mexican Taco Seasoning Mix
  • Batter:
  • 150g flour
  • 200ml chilled soda water
  • remaining Mexican Taco Seasoning Mix
  • 300ml canola oil, for frying
  • Tangy Slaw:
  • 1⁄2 cup FARMERS UNION Greek Style Yogurt
  • 2 tbsp lime juice
  • freshly ground black pepper & salt, to taste
  • 1⁄4 red and/or green cabbage, finely shredded
  • 1 green chilli, finely sliced
  • 1⁄4 cup coriander leaves, chopped
  • To Serve:
  • 8 x Street Tacos, warmed on a grill plate
  • 2 tbsp chilli jam or tomato salsa, optional
  • 1 avocado, diced
  • 1 cup FARMERS UNION Greek Style Yogurt
  • lime wedges and coriander leaves, for serving

Method

Step 1

Place fish strips in a shallow dish and sprinkle over enough seasoning mix to coat the fish. Toss fish to coat evenly. Cover and marinate for 15 minutes. In the meanwhile prepare batter. Place flour, a pinch of salt and any remaining spice mix in a bowl and whisk in soda water to achieve a smooth batter with a consistency that resembles thickened cream. Set aside.

Step 2

Combine FARMERS UNION Greek Style Yogurt and lime juice in a medium bowl and season to taste with freshly ground black pepper. Add shredded cabbage, green chilli and coriander leaves then toss to combine. Set aside.

Step 3

Heat oil in a wok until hot. Dip strips of fish in the batter and shallow fry in batches for approximately 3 minutes each side or alternatively deep fry at 180°C for 3-4 minutes or until golden. When cooked drain on absorbent paper.

Step 4

To assemble tacos, place a spoonful of coleslaw on each warmed tortilla and top with 2 pieces of fish, a teaspoon of chilli jam, slices of green chilli, avocado, coriander leaves and a spoonful of FARMERS UNION Greek Style Yogurt. Serve immediately with lime wedges.

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