Ingredients
- 250 grams cabbage (1/2 mini red cabbage, finely shredded)
- 250 grams cabbage (1/2 mini savoy cabbage, finely shredded)
- 1 carrot (peeled cut into matchsticks)
- 1 (6 ounce) beet (peeled cut into matchsticks)
- 3/4 cup coarsely chopped coriander
- 2 tablespoons mayonnaise (whole-egg mayonnaise)
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 500 grams white fish (fillets, such as blue grenadier or pink ling)
- 1 packet (30 grams) taco seasoning mix
- 2 tablespoons olive oil
- 51 grams tortillas (8 flour tortillas)
- 1 red chili pepper (a long chilli, thinly sliced)
- Lime wedges to serve
How to Make
-
Step 1: Place the combined cabbage, carrot, beetroot and 1/2 cup coriander in a medium bowl and toss to combine.
-
Step 2: Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined and then add dressing to the cabbage mixture and toss gently to combine.
-
Step 3: Toss the fish in taco seasoning to coat.
-
Step 4: Heat the oil in a large frying pan over medium-high heat and cook the fish for 2-3 minutes on each side or until cook through.
-
Step 5: Meanwhile heat the tortillas following packet directions.
-
Step 6: Place the tortillas on a boards and spoon coleslaw, fish, chilli and remaining coriander onto each tortilla and drizzle with remaining lime juice.
-
Step 7: Roll up to enclose filling and serve with lime wedges.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.