Ingredients
- 500g firm white fish fillets cut into 2 cm thick slices
- 30g packet of taco seasoning
- Extra virgin olive oil
- 400g packet slaw mix
- lime juice
- coriander leaves to serve
Method
- Place the fish in a large bowl, add the spice mix and toss to coat.
- Heat the oil and cook the fish for 2-3 minutes in batches until well cooked through.
- Drizzle the slaw with olive oil, and lime juice and toss to coat.
- Serve fish with grated carrot, cucumber ribbons, smashed avocado, chopped cherry tomatoes, chopped corn, slaw and ladle into iceberg lettuce “taco shells”, or heat taco shells in the oven for 5 minutes.
