Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Fish tacos with cabbage and coriander slaw by WW

Fish tacos with cabbage and coriander slaw

9
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
Add some Mexican magic to your weeknights with these tasty tacos. The lime and coriander in the coleslaw really zings!

Ingredients

Savoy cabbage

1 cup(s), shredded

Red onion

¼ medium, thinly sliced

Fresh coriander

¼ cup(s), fienly chopped

Olive oil

1 tbs, extra virgin

Lime juice

2 tbs

Lime rind

1 tsp, finely grated

Ground cumin

½ tsp

Ling, raw

400 g, cut into 1.5cm thick strips

Flour tortilla(s)

160 g

Avocado

1 small, mashed

Extra light sour cream

⅓ cup(s)

Lime(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine cabbage, onion, coriander and half both the oil and juice in a large bowl. Set slaw aside.
  2. Combine rind, cumin and remaining oil on a plate. Season with salt and freshly ground black pepper. Add fish and turn to coat.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 2 minutes each side or until cooked through. Drizzle with remaining juice.
  4. Heat tortillas following packet instructions. Divide tortillas among serving plates. Spread avocado over half of each tortilla. Top with slaw, fish and sour cream. Fold to enclose filling. Serve with lime wedges and coriander sprigs.

You might like

You might like