Soft Shell Fish Tacos with Sriracha Mayo
Ingredients
- 250g Wood’s Egg Mayonnaise
- 600g fresh Barramundi Fillets (or fish of your choice)
- 6 Soft Shell Taco Tortillas
- 3 Tbsp Sriracha Sauce
- 300g Corn Kernels
- 1 Red Cabbage
- 4 Red & Green Chilli Peppers Sliced (mild)
Method
1
Begin by combining the Wood’s Egg Mayonnaise with 3 tablespoons of Sriracha Sauce and stir to combine.
2
Heat a large non-stick pan over medium heat, cook fish until browned on both sides and cooked through. Use a fork to break fish up into large chunks
3
Heat tortillas in pan for 5-10 seconds each.
4
Start with placing some red cabbage down first and top with fish, corn kernels, slices of chilli peppers and then a dollop of your Sriracha Mayonnaise to finish off. Serve immediately.
Time Needed
- 10 mins
Prep - 5 mins
Cook
Difficulty & Yield
- easy
- Serves
6
Thick Egg Mayonnaise 1kg
A thick and creamy, fresh-chilled egg mayonnaise using 100% free range egg yolk. A premium and versatile product that performs every time.