Fried fish tacos

Step 1/5

• 3 tbsp non-fat Greek yogurt
• 2 tsp Sriracha
• 1 lime
• salt
• pepper

• citrus press
• small bowl

In a small bowl, mix yogurt with Sriracha, and season with salt and pepper to taste. Juice lime and add some to the yogurt. Set aside.

Step 2/5

• ¼ head cabbage
• ¼ head radicchio
• 1 tsp apple cider vinegar

• bowl
• cutting board
• knife

Thinly slice cabbage and radicchio and add to a bowl. Add apple cider vinegar, tossing to combine, and set aside.

Step 3/5

• 400 g cod
• 100 g rice flour
• 175 ml sparkling water
• 1 tsp baking soda
• 2 tsp dried oregano
• salt
• pepper

• bowl
• whisk

Slice fish filets into approx. 7.5-cm/3-in long strips. Add two-thirds of the rice flour to a bowl with sparking water. Whisk together with baking soda, oregano, salt, and pepper.

Step 4/5

• 60 g rice flour
• vegetable oil for frying

• frying pan
• tongs
• baking sheet
• aluminum foil
• wire rack

Heat vegetable oil in a large frying pan. Coat fish in the batter then dredge fish in remaining rice flour for an extra flaky texture. Fry in the hot oil until golden brown and cooked through. Drain fish on a wire rack set over an aluminum foil-lined baking sheet.

Step 5/5

• corn tortillas for serving
• avocado for serving
• salsa for serving

• frying pan

Warm corn tortillas in another frying pan. To assemble, lay 3 pieces of fish over the tortillas. Drizzle the Sriracha sauce over, then top with sliced avocado, salsa, shredded cabbage and radicchio, and some lime juice. Serve warm!

Enjoy your meal!