Mini fish tacos with rainbow slaw

Готовим Fish Mini fish tacos with rainbow slaw

Enjoy every bite of these tasty fish tacos loaded with crunchy rainbow slaw and fresh coriander.

Lables: Lactose free Peanut free Shellfish free Tree nut free
  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.

If you liked the recipe "Mini fish tacos with rainbow slaw", tell your friends about it!

3 cups green cabbage, finely shredded
1 carrot, cut into julienne strips
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
1/2 cup ZoOSh So fabulous Kickin’ Coleslaw
750g Flathead fillets, skinned
1 tbsp cumin
1/3 cup oil
1 large lime, finely grated rind
12 mini flour tortillas, warmed
1/2 cup coriander leaves, for serving
Lime wedges, for serving

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Mini fish tacos with rainbow slaw

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments