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Ingredients

3 cups green cabbage, finely shredded
1 carrot, cut into julienne strips
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
1/2 cup ZoOSh So fabulous Kickin’ Coleslaw dressing
750g Flathead fish fillets, skinned
1 tablespoon cumin
1/3 cup oil
1 large lime, finely grated rind
12 mini flour tortillas, warmed
1/2 cup coriander leaves, for serving
Lime wedges, for serving

Method

Step 1 Combine the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
Step 2 Cut the fish into bite-sized pieces and toss gently in a bowl with cumin, oil and lime rind to coat well. Refrigerate for 20 minutes.
Step 3 Cook the fish on a BBQ or char grill pan until just cooked through.
Step 4 Assemble the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.

Mini fish tacos with rainbow slaw

How to make Mini fish tacos with rainbow slaw

Ingredients

Method