‘Baja Fish Tacos with Mango Mayonnaise
{ FRESH FISH AND CRUNCHY SLAW IS PERFECT FOR THESE HOT SUMMER DAYS }
{ INGREDIENTS }
4 cups finely sliced red cabbage
3 tbs olive oil
1 lime, juiced
2 tbs plain gluten free flour
2 tsp Mexican spice mix
640 g barramundi fillets, cut into strips
8 mini corn tortillas
2 bunches coriander, leaves picked
4 tbs Roza’s Gourmet Mango Mayonnaise (recommended amount)
2 long red chilli, finely sliced
{ METHOD }
You will need: chef’s knife, chopping board, large bowl, plastic bag, medium bowl, medium frying pan, plate and paper towel.
Combine the red cabbage, half of the olive oil and the lime juice in a large bowl. Season with salt and pepper and set aside.
Combine the plain gluten free flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the barramundi fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the barramundi strips and cook for 4-5 minutes, turning or until golden and cooked through.
Meanwhile, heat the mini corn tortillas in a microwave or sandwich press.
Divide tortillas between plates. Top with the cabbage mixture, barramundi, coriander, mango mayonnaise and fresh long red chilli.

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