Mini fish tacos with rainbow slaw
1
Points®
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
Multigrain breadcrumbs
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.
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