La Banderita Baja-Style Grilled Fish Tacos | Justine Schofield Recipe

Ingredients

• 4 x La Banderita 6″ corn Street Tacos (can use La Banderita 4.5″ or 6″ flour tortillas also)
• 1 tbs. olive oil
• 4 x 175g barramundi fillets, skin on (or coral trout, blue eye, blue grenadier, flat head, kingfish)
• 1 tsp. smoked paprika
• 1/4 red cabbage, finely shredded
• Juice 1/2 a lime plus extra to serve
• 1/2 cup sour cream
• 2 tbs. jarred jalapeños, chopped plus 1 tbs. of the pickling liquid
• 2 sprigs of mint, leaves picked, plus extra to serve
• 2 sprigs of coriander, plus extra to serve
• Salt and pepper