Fish tacos with cabbage and coriander slaw
9
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Add some Mexican magic to your weeknights with these tasty tacos. The lime and coriander in the coleslaw really zings!
Ingredients
Savoy cabbage
1 cup(s), shredded
Red onion
¼ medium, thinly sliced
Fresh coriander
¼ cup(s), fienly chopped
Olive oil
1 tbs, extra virgin
Lime juice
2 tbs
Lime rind
1 tsp, finely grated
Ground cumin
½ tsp
Ling, raw
400 g, cut into 1.5cm thick strips
Flour tortilla(s)
160 g
Avocado
1 small, mashed
Extra light sour cream
⅓ cup(s)
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine cabbage, onion, coriander and half both the oil and juice in a large bowl. Set slaw aside.
2
Combine rind, cumin and remaining oil on a plate. Season with salt and freshly ground black pepper. Add fish and turn to coat.
3
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.
4
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.
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