Fish and slaw tacos

Whether or not you have always liked to prepare or you've chosen it up as a spare time activity throughout quarantine, we would see a guess which you're watching for new recipes to try. Afterall, getting creative in the kitchen can be a wonderful and satisfying means to spend your time.

We have assembled all the very lovedand highest rated Fish and slaw tacos inside our website. It is the best of the Ideal!

We have rounded up the best recipes ever. They're our loved, commented and rated 5-star recipes out of our big community, all in 1 area. These programs, mains, desserts and even are guaranteed delicious!

How to make Fish and slaw tacos

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 425g pkt Birds Eye Oven Bake Fish Original Crumb (6 pack)
  • 2 tablespoons whole-egg mayonnaise
  • 1 tablespoons lime juice
  • 1/3 cup (80g) sour cream
  • 200g pkt Coles Australian Beetroot Slaw
  • 1/3 cup coriander, coarsely chopped
  • 6 large taco shells
  • 3/4 cup (90g) grated tasty cheddar
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1/2 cup (130g) tomato salsa
  • 1/4 cup coriander leaves
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 200C. Arrange the Birds Eye Oven Bake Fish on a baking tray. Bake following the packet directions.
  • Step 2 Meanwhile, combine the mayonnaise, lime juice and half the sour cream in a bowl. Season. Add the slaw and chopped coriander. Toss to combine.
  • Step 3 Heat the taco shells following packet directions. Place on a serving platter.
  • Step 4 Cut the fish fillets in half lengthways. Fill taco shells with coleslaw, cheddar, avocado and fish. Top with a dollop of salsa and remaining sour cream and sprinkle with coriander leaves. Serve with lime wedges.

© Copyright 2020 Get Recipe Book - All Rights Reserved