Name: Grilled fish and coleslaw tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram firm white fish, in 1.5cm slices; 1/4 cup gluten-free cornflour; 1 teaspoon mexican chilli powder; 1/4 cup vegetable oil; 1/4 red cabbage, finely shredded; 1 carrot, finely shredded; 1/2 cup coriander leaves; 1/2 lime, juiced, plus wedges; 1 tablespoon olive oil; woolworths free from gluten white corn tortillas, warmed; 1/2 cup woolworths select salsa

Grilled fish and coleslaw tacos

Fresh and succulent grilled fish and coleslaw tacos - a wholesome tasty dinner for the whole family.

Serves 4

Prep

20M

Cook

Total

25M

Ingredients

750 gram firm white fish, in 1.5cm slices

1/4 cup gluten-free cornflour

1 teaspoon mexican chilli powder

1/4 cup vegetable oil

1/4 red cabbage, finely shredded

1 carrot, finely shredded

1/2 cup coriander leaves

1/2 lime, juiced, plus wedges

1 tablespoon olive oil

woolworths free from gluten white corn tortillas, warmed

1/2 cup woolworths select salsa

Method

1.Dust the fish in the combined cornflour and chilli powder.

2.Heat the oil in a large frying pan on moderate heat. Cook fish for 3 minutes, until golden; turn and cook for 2 minutes. Drain on paper towel. Keep warm.

3.Meanwhile, combine cabbage, carrot, coriander, lime juice and olive oil in a large bowl. Season.

4.Fill tortillas with coleslaw and fish pieces. Serve with salsa.

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