Name: Mini fish tacos with rainbow slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: mexican
Ingredients: 750.00 ml green cabbage, finely shredded; 1 carrot, cut into julienne strips; 2 spring onions, thinly sliced; 1 red capsicum, thinly sliced; 132.50 gm So fabulous Kickin’ Coleslaw dressing; 750g Flathead fish fillets, skinned; 10.00 gm cumin; 75.90 gm oil; 1 large lime, finely grated rind; 12 mini flour tortillas, warmed; 125.00 ml coriander leaves, for serving; Lime wedges, for serving

Mini fish tacos with rainbow slaw

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savor delicious fish tacos with colorful slaw and fragrant coriander.

Ingredients:

750.00 ml green cabbage, finely shredded
1 carrot, cut into julienne strips
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
132.50 gm So fabulous Kickin’ Coleslaw dressing
750g Flathead fish fillets, skinned
10.00 gm cumin
75.90 gm oil
1 large lime, finely grated rind
12 mini flour tortillas, warmed
125.00 ml coriander leaves, for serving
Lime wedges, for serving

Instructions:

Toss together cabbage, carrot, spring onion, capsicum, and dressing in a large bowl. Chill in the refrigerator for 30 minutes.
Dice the fish into bite-sized pieces, then gently mix in a bowl with cumin, oil, and lime zest until well coated. Chill in the refrigerator for 20 minutes.
Grill the fish on a BBQ or char grill pan until perfectly cooked.
Top the tortillas with the slaw, fish, and a sprinkle of fresh coriander, then serve alongside lime wedges.

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