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Fish Tacos


Preparation time
20 minutes
Cooking time
10 minutes

Print recipe


  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded green cabbage
  • 1 small carrot, peeled, cut into matchsticks
  • ¾ cup coarsely chopped coriander leaves
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbs lime juice
  • ¼ bottle Fountain Sweet Chilli Sauce
  • 500g white fish fillets
  • 1/3 cup plain flour
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 2 tsp ground paprika
  • 2 tbs vegetable oil
  • 16 small tortillas
  • lime wedges


  1. Combine cabbages, carrot and half of the coriander in a bowl. Whisk mayonnaise, sour cream, lime juice and Fountain Sweet Chilli Sauce together in a bowl. Add half the sauce to the cabbage mixture and toss gently.
  2. Combine flour and spices in a bowl, season with salt and pepper. Coat the fish in flour mixture.
  3. Heat oil in a large frying pan over medium high heat. Cook the fish for 2-3 minutes each side or until cooked through.
  4. Meanwhile heat the tortillas according to packet directions.
  5. Place tortillas on a board. Spread some sauce over tortillas, top with coleslaw, fish, remaining coriander and chillies. Roll up to enclose. Serve with extra sauce and lime wedges. Garnish with coriander.