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

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Purchase Sealord products at participating retailers.


  • 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


  • 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