Mini Fish Tacos with Rainbow Slaw

Mini Fish Tacos with Rainbow Slaw

  • Prep:15 Min
  • Cook:10 Min
  • Yields:4 Servings



  1. COMBINE the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
  2. 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.
  3. COOK the fish on a BBQ or char grill pan until just cooked through.
  4. ASSEMBLE the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.
  5. HANDY TIP: Use prawns or chicken instead of fish, if desired.

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