Spiced Fish and Papaya Tacos

How to make Spiced Fish and Papaya Tacos

Prep Time: 20 minutes        |        Cook Time: 15 minutes        |        Serves: 4

Ingredients

Salsa:

• 250g papaya flesh, cubed
• ½ small red onion, finely chopped
• 1 fresh jalapeño chilli, deseeded and finely chopped
• Handful of coriander leaves, chopped
• Zest and juice of 1 lime

Tacos:

• 400g The Fishmonger basa fillets
• 3 tbsp El Tora taco seasoning
• Pure Vita canola oil, for frying
• 150g White Mill self-raising flour
• 25ml Northbrook sparkling water, ice cold
• 8 Diego's street tacos
• Asia Green Garden sriracha mayonnaise, to serve (optional)
• Shaved red cabbage, coriander leaves and lime wedges, to serve

Method

1. For the salsa, place the ingredients into a bowl, season well and stir to combine. Set aside.
2. Pat the fish fillets dry with paper towel and cut each piece into 4, so you have 16 pieces. Dust all over with 2 tbsp of the taco seasoning.
3. Heat the oil to 180°C. Place the flour and remaining taco seasoning into a bowl and whisk in the sparkling water to create a batter.
4. Dip a piece of fish in the batter, shake to remove any excess, then gently slide into the oil. Repeat with a few more pieces, frying each batch for about 3 minutes or until cooked through and golden. Don't crowd the pan or the oil temperature will drop.
5. Drain on a wire rack to prevent the crispy batter from going soggy. Repeat with the remaining fish.
6. Chargrill the tacos on both sides over a high heat. Top with cabbage, fried fish and a spoonful of salsa. Drizzle with sriracha mayonnaise, sprinkle with coriander leaves and serve with extra lime wedges.

OPTIONAL:

You can reduce or omit the chilli if you don't like it too hot.