Fish Tacos with Avocado and Jalapeno Dressing

Fish Tacos with Avacado Jalapeno recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 800g basa, or any white fish e.g. flathead tails, snapper, whiting, barramundi
  • 1 cup plain flour
  • 1 teaspoon each ground cumin and coriander
  • 1 cup beer (or can be soda water)
  • Oil for frying
  • 12 Soft corn tortillas to serve, warmed


  • 3 cups red cabbage, finely sliced
  • ½ cup flat leaf parsley, chopped
  • 1 red onion, finely sliced
  • 2 Tbsp ZoOSh Whole Egg Mayonnaise

Avocado and Jalapeno Dressing

  • 1 large ripe avocado
  • Juice & zest of 1 lime
  • 1 clove garlic
  • ½ cup coriander leaves
  • 10 pickled jalapenos from a jar, plus 1Tb of the juice
  • 1Tb olive oil
  • 1 teaspoon honey
  • ¼ cup roasted peanuts, roughly chopped


  • Place all the jalapeno dressing ingredients into a small food processor, season with a pinch of sea salt and blend until smooth.
  • Combine all the coleslaw ingredients into a bowl, stir well and set aside.
  • Slice the fish into 6cm strips. Place the flour, cumin, coriander, beer and a pinch of sea salt into a bowl and whisk until you have a smooth batter.
  • Heat 1 inch of sunflower oil a non-stick frying pan over a medium heat (around 170 degrees)
  • Dip the fish strips into the batter and gently lower into the oil. Cook the fish for 2 minutes, or until crisp & golden. Remove with a slotted spoon and drain on kitchen paper.
  • To serve, place the coleslaw into the middle of the warmed tortillas. Top with crispy fish spoon over the jalapeno dressing. Garnish with extra coriander leaves and lime wedges.  Enjoy!

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