Whiting mini wonton tacos
Recipe by: Cara Cummings
INGREDIENTS
- 2-4 whiting fillets
- Round wonton/gyoza wrappers
- Sriracha mayo
- Sesame seeds
Marinade:
- 2 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp crushed ginger
- 1 tsp lime juice
Slaw:
- 1/4 red cabbage
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
METHOD
- Spray wrappers with oil and drape over an upside down muffin tray to form taco shells. Bake at 180 degrees for approx 8-10 minutes
- Cut whiting fillets into strips
- Combine and whisk marinade ingredients in a bowl and add fish strips. Marinade for maximum 15 minutes.
- Mix slaw ingredients together and set aside
- Cook fish strips in fry pan with a splash of oil on mediam-high heat for 2-4 minutes
- Construct tacos by placing slaw in the base, top with fish and finish with a drizzle of sriracha mayo and a sprinkle of sesame seeds.