Fish Tacos (with Pickled Slaw and Jalapeno Mayo)
Ingredients
- Wheat tortillas
- 1 large carrot; julienned
- 1 large red onion; julienned
- 2 barramundi fillets; sliced into 1 inch thickness
- 2 eggs; whisked
- 2 cups breadcrumbs
- 2 tsp paprika
- 1 tsp Kashmiri chilli powder
- Salt to season
- Black pepper to season
- Vegetable oil; to fry the fish
- Fresh coriander leaves
- Lemon wedges
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
Jalapeno Mayo
- ½ cup mayonnaise
- 2-3 fresh jalapenos; chopped
- Juice of ½ lemon
Instructions
- 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.
- Place the carrots and onion in a bowl; strain the pickling liquid into this and refrigerate till it is time to serve.
- Marinate the fish slices with half of the paprika and chilli powder. Season with salt and black pepper; keep aside for 30 minutes.
- Add the remaining paprika and chilli powder to the breadcrumbs; mix well.
- Season the beaten eggs with salt and pepper.
- Heat oil in a large pan to fry the fish.
- Coat each piece of fish in the egg mixture and then roll in the breadcrumbs.
- Deep fry till golden brown and keep aside.
- To prepare the jalapeno mayo, blitz the chopped jalapenos with mayonnaise and juice of half a lemon. Season with salt only after tasting.
- Warm the tortillas just before serving.
- 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.
Notes
Corn tortillas can also be used. If you cannot find tortillas, you can make mini chappathis and use it as the tortillas.