🌮 Fish Tacos with Slaw

🌮 Fish Tacos with Slaw

Volk’s Crispy Fish Tacos with Zesty Slaw & Green Sauce

What You’re Smashing

Crispy battered white fish tucked into golden tortillas, loaded with creamy slaw and drizzled in a punchy herbed sauce. Fast, fresh, and full of flavour—just like the champ.

Ingredients (serves 2–3)

For the Fish:

  • 2–3 white fish fillets (e.g. barramundi, cod, or snapper)

  • ½ cup plain flour

  • ½ cup cornflour

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup cold soda water (add more if needed)

  • Oil for frying

For the Slaw:

  • 2 cups shredded red cabbage

  • 1 cup shredded green cabbage

  • 2 Tbsp mayonnaise

  • 1 Tbsp lime juice

  • Salt & pepper to taste

For the Green Sauce:

  • 1 small bunch fresh dill

  • 1 small bunch coriander

  • 1 garlic clove

  • Juice of 1 lime

  • 2 Tbsp olive oil

  • 2 Tbsp Greek yoghurt or sour cream

  • Salt to taste

To Assemble:

  • 6 small corn or flour tortillas

  • Extra lime wedges

  • Optional: sliced jalapeños, pickled onions

 Step-by-Step Instructions

1. Slaw first

Mix red + green cabbage with mayo, lime juice, salt and pepper. Toss well. Let it sit so it softens up and soaks that flavour.

2. Whip up the green sauce

Blend all sauce ingredients in a food processor or blender until smooth. Adjust lime or salt to taste. It should be zingy and herby—like a punch to the palate.

3. Fry like a pro

  • Pat fish dry and cut into taco-sized chunks.

  • In a bowl, mix flours, baking powder and salt. Add soda water and whisk into a light batter.

  • Heat oil in a pan until it sizzles (about 180°C / 350°F). Dip fish into batter and fry until golden brown and crisp (2–3 mins per side).

  • Drain on paper towel and hit with a little salt while hot.

4. Warm the tortillas

Char them in a dry pan or over a flame for 10 seconds each side. Volk-style: slightly burnt edges encouraged.

5. Assemble like a champ

  • Load tortillas with slaw

  • Top with crispy fish

  • Drizzle green sauce over the top

  • Smash with a squeeze of lime

Volk’s Tips

  • Want extra crunch? Double-fry the fish. Trust me.

  • You can sub the green sauce with spicy mayo, but you’ll miss the herb hit.

  • Use a fish that holds shape but flakes easily, no soggy business.

Crispy fish, zesty slaw, punchy herb sauce all wrapped in a toasted tortilla. Fresh, crunchy, and absolutely fight-night approved.