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Ingredients
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3 cups green cabbage, finely shredded
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1 carrot, cut into julienne strips
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2 spring onions, thinly sliced
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1 red capsicum, thinly sliced
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1/2 cup ZoOSh So fabulous Kickin’ Coleslaw dressing
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750g Flathead fish fillets, skinned
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1 tablespoon cumin
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1/3 cup oil
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1 large lime, finely grated rind
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12 mini flour tortillas, warmed
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1/2 cup coriander leaves, for serving
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Lime wedges, for serving
Method
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1Combine the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
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2Cut 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.
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3Cook the fish on a BBQ or char grill pan until just cooked through.
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4Assemble the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.
Source: taste.com.au
