Lee’s Fish Tacos & Mixed Vegetable Rice

Name: Lee's Fish Tacos with Sriracha and Veggie Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500 g white fish fillets (cut into 3 inch slices); 30 g flour; 1 pinch cayenne pepper; 30 ml vegetable oil (enough to shallow fry); 8 tortilla; 45 ml Sriracha; 200 g soured cream; 1 lime; 0.5 iceberg lettuce (shredded); 4 corn on the cob; 25 g butter; 0.5 red chili (optional - chopped); 0.5 red onion (finely diced); 2 vine tomatoes (diced); 5 g fresh coriander (chopped); 30 ml olive oil; 15 ml cider vinegar; 1 onion (diced); 1 bell pepper (diced); 1 tin kidney beans (drained, 400g can serves 4); 1 tin sweetcorn (200g can serves 4); 250 g long grain rice; 15 ml olive oil

Our good friend Lee had these on his vacation and whipped up this delicious fish taco recipe with vegetable rice inspired by those summer days around the pool.

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