- Prep Time: 15 minutes
- Cook Time: 4-5 minutes
Fish Tacos with Fresno Chilli Sauce & Cabbage and Jicama Slaw
Fish tacos with a Fresno chilli sauce & cabbage and jicama slaw are a show stopper on any menu. The Fresno chilli sauce can be made days in advance and the cabbage and jicama slaw made prior to service. With this preparation out of the way, this dish can be made to order in very little time. A great dine in or takeaway option this dish has a place on any lunch menu.
Jicama is seasonal in Australia. It has a slightly sweet and nutty flavour. In taste it is a cross between a potato and a pear or can be compared to a water chestnut. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip
- Pacific West Tempura Fish Fillets
- small corn tortillas - to serve
- Sliced avocado, coriander leaves, sliced pickled jalapeños, lime wedges - to serve
- 220 gm stemmed Fresno chillies - Fresno chilli hot sauce
- 6 peeled garlic cloves - Fresno chilli hot sauce
- 3 tbs red wine vinegar - Fresno chilli hot sauce
- salt - Fresno chilli hot sauce
- 1 bunch coriander (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves - cabbage and jicama slaw
- 1/2 cup sour cream - cabbage and jicama slaw
- 1 tsp finely grated lime zest - cabbage and jicama slaw
- 3 tbs fresh lime juice - cabbage and jicama slaw
- 1/2 cup mayonnaise - cabbage and jicama slaw
- flaked sea salt and freshly ground black pepper - cabbage and jicama slaw
- 5 cups very thinly sliced green cabbage - cabbage and jicama slaw
- 1 cup julienned peeled small jicama - cabbage and jicama slaw
- 4 sliced spring onions - cabbage and jicama slaw
For the fresno chilli sauce
Cook stemmed Fresno chillies and peeled garlic cloves in a large saucepan of boiling salted water until chillies turn bright red, about 2 minutes, drain. Blend chillies, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth. Season with salt. Let cool. Hot sauce can be covered refrigerated for up to 1 week.
Separate stems and leaves from 1 bunch coriander - you should have about 1/2 cup of each. Coarsely chop leaves. Purée cilantro stems, sour cream, lime zest, and fresh lime juice in a blender. Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise, season with salt and pepper. Toss in the green cabbage, julienned peeled small jicama, scallions, and chopped cilantro leaves.
For the fish
Deep fry at 180C 4-5 minutes
For the tortillas
Use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Top tortillas with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.
For our fish tacos we use Pacific West sustainable harvest tempura fish fillets. MSC certified, all natural fish fillets in a tempura batter, Deboned and skinless.
Recipe and image courtesy bon appetitAdd to Favourites