Fish Tacos with Corn and Avocado Slaw
Serves: 2
Prep time: 15 minutes
Cook time: 10 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 lime, juiced
- ½ teaspoon paprika
- ½ teaspoon cumin
- 300g white fish (whiting, basa, barramundi, snapper or flathead)
- 1 cup purple cabbage, shredded
- 125g can corn kernels, drained and rinsed
- ½ avocado, diced
- ¼ small red onion, finely diced
¼ cup coriander leaves, chopped - 1 tablespoon Greek yoghurt
- 1 tablespoon mayonnaise
- 1 small garlic clove, minced
- ½ tablespoon olive oil
- 6 small tortillas
Method:
- MIX together half of the lime juice, the paprika and cumin in a small bowl.
- COAT fish with spices and lime. Set aside to marinade.
COMBINE cabbage, corn, avocado, red onion, coriander, yoghurt, mayonnaise, garlic and remaining lime juice in a medium bowl. - HEAT oil in a frypan over medium heat. Grill fish for 3-5 minutes, turning halfway through, until cooked through.
- FLAKE apart the cooked fish with a fork in a medium bowl.
- ASSEMBLE tacos by arranging the slaw and fish along the centre of the tortillas.
What's Great About It:
This taco recipe is a quick meal to put together and tastes delicious. You can change up the slaw by swapping in different ingredients, such as wombok or green cabbage, spring onion, carrot, celery, or mango. Three small tacos will give you two serves of veg!
