- serves 3 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 6 frozen crumbed fish fillets
- ¼ red cabbage
- juice of 1 lime
- ¼ cup coriander leaves
- 1 eschalot (or ½ red onion)
- 1 avocado
- 200 g frozen corn, thawed 1 tsp sesame oil
- Tajin seasoning
- Mexican hot sauce, for the salsa
- 6 mini flour tortillas
- Greek yoghurt, to serve
Instructions
- Cook the frozen crumbed fish fillets according to package directions in the oven.
- Slice the cabbage thinly and place into a medium bowl. Add lime juice and scrunch to soften. Add the coriander.
- Finely chop the eschalot (or red onion) and dice the avocado.
- In a medium bowl, combine the corn, eschalot, avocado, sesame oil, a sprinkle of Tajin seasoning and a drizzle of Mexican hot sauce to your liking. Gently toss to combine.
- Warm the flour tortillas according to the package instructions.
- Add a dollop of Greek yoghurt to the base of the taco, top with the crumbed fish, cabbage and corn salsa.
Note
• We used Mission street tacos, Birds' Eye frozen fish fillets and Tapito hot sauce.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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