Fish tacos with cabbage and coriander slaw
1 cup(s), shredded
¼ medium, thinly sliced
¼ cup(s), fienly chopped
1 tbs, extra virgin
1 tsp, finely grated
400 g, cut into 1.5cm thick strips
1 small, mashed
extra light sour cream
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Combine cabbage, onion, coriander and half both the oil and juice in a large bowl. Set slaw aside.
- Combine rind, cumin and remaining oil on a plate. Season with salt and freshly ground black pepper. Add fish and turn to coat.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 2 minutes each side or until cooked through. Drizzle with remaining juice.
- Heat tortillas following packet instructions. Divide tortillas among serving plates. Spread avocado over half of each tortilla. Top with slaw, fish and sour cream. Fold to enclose filling. Serve with lime wedges and coriander sprigs.