Mayonnaise is predominantly made with egg yolks, oil, mustard and vinegar. The oil used is often a vegetable oil like canola, as these oils are neutral and flavourless. Unfortunately, these oils are also not great for us as they are genetically modified, highly processed and refined. But there's good news, Sabato makes mayonnaise made with olive oil, or you can make your own mayonnaise using high-quality olive oil.
Sriracha is another one of those store-brought sauces that can be filled with unnecessary additives and preservatives. We love the Ceres Organics Siracha which is free from nasty ingredients and is equally as delicious!
If you’re short on time you can lightly pan-fry the fish instead of crumbing. Lightly dust in flour, paprika, salt and pepper; pan-fry in some oil or butter until crisp on each side.
Add the sliced cabbage to a medium bowl, squeeze over the *lemon juice and season with salt. Toss well, set aside and allow it to soften.
To make the sriracha sauce, add all of the ingredients to a bowl and mix well to combine; set aside.
Now get onto preparing the fish. Start by grabbing three bowls. Add the flour, paprika, dried oregano, salt and pepper to one bowl. Add the eggs to the second bowl and the breadcrumbs and lemon zest to the third bowl.
First, coat each fillet in the flour mixture, next dip it into the whisked eggs and lastly, coat it with the breadcrumb mixture (gently pressing the breadcrumbs into the fish fillets so they stick). Place on a large plate or baking sheet, then repeat with the remaining fillets.
Add a generous amount of olive oil to a large fry pan over medium heat and cook fillets in batches for 2-3 minutes on each side (depending on the size of the fillets). The fish will be ready when golden brown on the outside and cooked through in the middle.
Warm the tortillas in the oven or over the grill. Fill each tortilla with crispy fish, slaw, avocado, chilli and coriander, then drizzle over the sriracha sauce.
Swap red cabbage for white, iceberg or baby cos.