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Fish Tacos Recipe

Fish Tacos (with Pickled Slaw and Jalapeno Mayo)

Tacos are delicious morsels, packed with flavour and these fish tacos are not exception!

Crispy slivers of barramundi with sweet n’ salty pickled onions and carrots, finished off with jalapeno mayo to spice things up a bit. An easy dish to put together that brings the whole family around at the dinner table.

Ingredients:

  1. Wheat tortillas

  2. 1 large carrot; julienned

  3. 1 large red onion; julienned

  4. Pickling liquid

  • 1 cup white vinegar

  • 1 ½ cup water

  • 1 tbsp salt

  • 1 tbsp sugar

  • 10 black peppercorns

  • ¼ tsp brown mustard seeds

  • ¼ tsp fennel seeds

  • ½ tsp coriander seeds

  1. 2 barramundi fillets; sliced into 1 inch thickness

  2. 2 eggs; whisked

  3. 2 cups breadcrumbs

  4. 2 tsp paprika

  5. 1 tsp Kashmiri chilli powder

  6. Salt, to season

  7. Black pepper, to season

  8. Vegetable oil; to fry the fish

  9. Jalapeno Mayo

  • ½ cup mayonnaise

  • 2-3 fresh jalapenos; chopped

  • Juice of ½ lemon

  1. Fresh coriander leaves

  2. Lemon wedges

Note – Corn tortillas can also be used. If you cannot find tortillas, you can make mini chappathis and use it as the tortillas.

Fish Tacos Recipe

Method:

  1. To make the pickling liquid, add the vinegar, water, salt, sugar and whole spices to a pot. Bring to boil and then simmer gently for 5 minutes. Remove and allow to cool.

  2. Place the carrots and onion in a bowl; strain the pickling liquid into this and refrigerate till it is time to serve.

  3. Marinate the fish slices with half of the paprika and chilli powder. Season with salt and black pepper; keep aside for 30 minutes.

  4. Add the remaining paprika and chilli powder to the breadcrumbs; mix well.

  5. Season the beaten eggs with salt and pepper.

  6. Heat oil in a large pan to fry the fish.

  7. Coat each piece of fish in the egg mixture and then roll in the breadcrumbs.

  8. Deep fry till golden brown and keep aside.

  9. To prepare the jalapeno mayo, blitz the chopped jalapenos with mayonnaise and juice of half a lemon. Season with salt only after tasting.

  10. Warm the tortillas just before serving.

  11. To serve, place 2 fried fish slices inside the tortilla; top with pickled onions and carrots followed by a dollop of the jalapeno mayo. Finish off with some fresh coriander leaves and a squeeze of lemon.

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