Mini fish tacos with rainbow slaw

Method

• 1
  Combine the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
• 2
  Cut the fish into bite-sized pieces and toss gently in a bowl with cumin, oil and lime rind to coat well. Refrigerate for 20 minutes.
• 3
  Cook the fish on a BBQ or char grill pan until just cooked through.
• 4
  Assemble the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.