Mini Fish Tacos with Rainbow Slaw
Prep time: 15 Min
|
Prep time: 4
Ingredients
3 cups finely shredded green cabbage
1 carrot, cut into julienne strips
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
½ cup ZoOSh Coleslaw Dressing
750g flathead fillets, skinned
1 tablespoon cumin
⅓ cup oil
⅓ cup oil
12 mini flour tortillas, warmed
½ cup coriander leaves, for serving
lime wedges, for serving
Method
- COMBINE the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
- CUT the fish into bite-sized pieces and toss gently in a bowl with cumin, oil and lime rind to coat well. Refrigerate for 20 minutes.
- COOK the fish on a BBQ or char grill pan until just cooked through.
- ASSEMBLE the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.
- HANDY TIP: Use prawns or chicken instead of fish, if desired.