[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 11/12/23. See terms.
Get up to 60% off*!
Join now
Photo of Fish tacos with cabbage and coriander slaw by WW

Fish tacos with cabbage and coriander slaw

Total Time
25 min
20 min
5 min
Add some Mexican magic to your weeknights with these tasty tacos. The lime and coriander in the coleslaw really zings!


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


1 small, mashed

Extra light sour cream



1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.