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–+ servings

Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo

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Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

Smoky Fish Tacos

  • 2 tbsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 2 tsp Ground Cumin
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 2 tsp dried Thyme
  • 2 tsp dry Mustard
  • 1 tsp Salt
  • 2 tbsp extra virgin Olive Oil
  • 4 Firm White Fillets

Jalapeno Slaw

  • 125 g Greek Yogurt
  • 1/4 cup Coriander Leaves chopped finely
  • 3 Garlic cloves crushed
  • 2 Limes juiced
  • 3 tbsp Jalapeños in brine diced Reduce if this is too hot for you!
  • ½ tsp Salt
  • Black Pepper
  • 1 cup about 200g Red Cabbage, finely shredded
  • 1/4 cup 50g Green Cabbage, finely shredded*
  • 2 carrots grated

Sriracha, Chipotle Mayo

  • 4 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 1 tsp Sriracha or any other hot sauce
  • 1/2 tsp Chipotle Paste or 1/4 tsp smoke paprika
  • 3 tbsp fresh lime juice

To Serve

  • 8 small Tortillas
  • 2 tbsp Jalapeños in brine sliced

Instructions
 

Smoky Fish Tacos

  • Combine all of the spices for the tacos on a large tray. Dredge both sides of each fish fillet in the spice mixture.
  • In a large non stick pan, heat the olive oil over medium heat. Cook for 2 -3 minutes on each side. Cut each fillet in half.

Jalapeno Slaw

  • Combine all the ingredients for the slaw in a medium sized bowl and mix well.

Sriracha, Chipotle Mayo

  • In a small bowl, combine the ingredients for the Mayo. Pop in the fridge till ready to use.

Assemble

  • Toast the tortillas for 1-2 minutes each side, on medium heat in a large pan.
  • To serve, top each tortilla with the fish, slaw, jalapeños and mayo. Squeeze a little lime juice over the top and enjoy!

Notes

A lot of people are not keen on the idea of eating mayonnaise whilst trying to eat in a healthy way. However between 8 people, this works out to 1/2 tbsp each. You can use a lighter version but I often find that they are higher in sugar.
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