Fish tacos with sriracha and slaw

Ingredients

• 12 small corn tortillas
• 4 x 200 g skinless barramundi fillets, sliced into 4 strips each (middle cut)
• 1 tbsp olive oil
• ½ lemon
• 1 cup picked coriander sprigs
• Mayonnaise, sriracha sauce and nigella seeds, to serve

For the slaw

• ¼ red cabbage, thinly shredded
• 1 Lebanese cucumber, thinly julienned
• 4 radishes, thinly julienned
• 1 tbsp olive oil
• ½ lemon, juiced

Instructions

1. To make the slaw, combine the ingredients plus a pinch of salt in a large mixing bowl and toss lightly to combine.
2. Warm the corn tortillas according to the package directions, then keep wrapped in a clean tea towel to keep warm.
3. Heat a large non-stick frying pan over medium-high heat. Sprinkle the barramundi pieces with salt and pepper on all sides. Add the olive oil to the pan, followed by the fish pieces. Cook for 2-3 minutes per side – you may need to cook in batches to avoid overcrowding the pan. Transfer the cooked fish to a plate and repeat until all the fish is cooked. Squeeze fresh lemon juice over the cooked fish.
4. Bring the warmed tortillas, slaw and barramundi to the table with coriander sprigs, mayonnaise, sriracha and nigella seeds.
5. Build your tacos with a layer of slaw, lemony barramundi and coriander sprigs. Drizzle with mayonnaise and sriracha, followed by a sprinkle of nigella seeds.

Photography by Jiwon Kim.

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