Photo of Mini fish tacos with rainbow slaw by WW

Mini fish tacos with rainbow slaw

2
2
2
SmartPoints® value per serving
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
18
Difficulty
Easy

Ingredients

Flathead, raw

450 g, skinless, boneless, cut into 4cm strips

Plain flour

2 tbs

Egg(s)

1 medium, lightly whisked

Breadcrumbs, multigrain

70 g, (1 cup) made from day old bread

Red cabbage

1 cup(s), thinly shredded

Savoy cabbage

1 cup(s), thinly shredded

Carrot(s)

1 medium, grated

Green shallot(s)

2 individual, thinly sliced

Extra light sour cream

¼ cup(s), (60g)

Cajun seasoning

½ tsp

Lime rind

1 tsp, finely grated

Avocado

½ cup(s), (150g), mashed

Lime juice

2 tsp

Mountain bread

3 individual, corn variety

Fresh coriander

¼ cup(s)

Instructions

  1. Preheat oven to 210°C. Line a large baking tray with baking paper. Coat fish pieces in flour, then egg and finally in breadcrumbs. Place on prepared tray. Bake, on high shelf, for 8 minutes or until golden.
  2. Combine cabbage, carrot and shallot in a medium bowl. Combine sour cream, Cajun powder and lime rind in a small bowl. Combine avocado and lime juice in another small bowl. Season with salt and pepper.
  3. To serve, cut each wrap into 6 pieces. Top with avocado, coriander, slaw and fish. Drizzle with sour cream mixture. Enclose bread and secure with a bamboo skewer.

Notes

SERVING SUGGESTION: Lime wedges.