Baja-Style Grilled Fish Tacos
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MAKE THIS WITH
Ingredients
- 4 x La Banderita 6″ corn Street Tacos (can use La Banderita 4.5″ or 6″ flour tortillas also)
- 1 tbs. olive oil
- 4 x 175g barramundi fillets, skin on (or coral trout, blue eye, blue grenadier, flat head, kingfish)
- 1 tsp. smoked paprika
- 1/4 red cabbage, finely shredded
- Juice 1/2 a lime plus extra to serve
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JALAPEÑO CREMA
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- 1/2 cup sour cream
- 2 tbs. jarred jalapeños, chopped plus 1 tbs. of the pickling liquid
- 2 sprigs of mint, leaves picked, plus extra to serve
- 2 sprigs of coriander, plus extra to serve
- Salt and pepper
LET'S GET STARTED
- For the jalapeño crema place all ingredients into a small blender or use a jug and stick blender and blend until a smooth sauce forms. Place in the fridge until ready serve.
- Cut the fish fillets in half lengthways. Drizzle oil all over fish and season with salt. Sprinkle paprika on the flesh side only. Heat a grill pan or BBQ over a high heat and cook fish, skin side first for 3-4 minutes. Turn and cook for a further minute.
- Dress the cabbage with lime juice, a splash of oil and salt.
- Heat the tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
- To serve, place a small mound of the cabbage onto each taco, top with fish and drizzle crema over the top. Serve with extra coriander, mint and lime wedges.
