Name: Soft fish tacos with crunchy slaw
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 Sealord Classic Crumb Hoki Fillets; 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1 carrot, grated coarsely; 1/2 cup sour cream; 1 tablespoon lemon juice; 1 tablespoon chopped coriander; 8 soft tortillas; coriander leaves, to garnish; 1 lime cut into wedges, to serve

Soft fish tacos with crunchy slaw

Perfectly crumbed Sealord hoki fillets combine with crunchy cabbage, tangy citrus and coriander-loaded sour cream to create these delicious fish tacos. A quick and easy dinner the whole family will love

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Serves 4

Prep

Cook

25M

Total

30M

Purchase Sealord products at participating retailers.

Ingredients

4 Sealord Classic Crumb Hoki Fillets

1 cup shredded red cabbage

1 cup shredded green cabbage

1 carrot, grated coarsely

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon chopped coriander

8 soft tortillas

coriander leaves, to garnish

1 lime cut into wedges, to serve

Method

1.Preheat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.

2.In a large bowl combine the cabbage and carrot and season with salt and pepper.

3.Combine sour cream, lemon juice and chopped coriander in a small bowl. Season and stir to combine.

4.Warm tortillas in the oven and place a small handful of slaw on each tortilla. Cut fish into pieces and place on top along with a dollop of sour cream, followed by a squeeze of lime juice.

NUTRITION 2191kJ; 21g fat (5.8g sat); 17g protein; 61g carbohydrate
Note

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Ingredients

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