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, Wrap, Corn

3 piece(s), (3 x 25g)

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.

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