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Mini fish tacos with rainbow slaw

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 3 cups green cabbage, finely shredded
  • 1 carrot, cut into julienne strips
  • 2 spring onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1/2 cup ZoOSh So fabulous Kickin’ Coleslaw dressing
  • 750g Flathead fish fillets, skinned
  • 1 tablespoon cumin
  • 1/3 cup oil
  • 1 large lime, finely grated rind
  • 12 mini flour tortillas, warmed
  • 1/2 cup coriander leaves, for serving
  • Lime wedges, for serving

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.

Source: taste.com.au

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