Purchase Sealord products at participating retailers.
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
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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
- 1Preheat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.
- 2In a large bowl combine the cabbage and carrot and season with salt and pepper.
- 3Combine sour cream, lemon juice and chopped coriander in a small bowl. Season and stir to combine.
- 4Warm 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.
Notes
NUTRITION 2191kJ; 21g fat (5.8g sat); 17g protein; 61g carbohydrate
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