Fish Tacos with Red Cabbage Coleslaw
Tacos are so versatile, use any white fish fillets. I like to serve with plenty of fresh herbs.
4 people
10 minutes
15 minutes
Ingredients
- 2 - Carrots grated
- 0.5 head Iceberg lettuce shredded
- 1 - Lemon juiced
- 3 tbsp Mayonnaise
- 2 - Onions sliced
- 1 - Red Curry Paste
- 4 - SuperValu Cod Fillets approx. 120g each
- 2 tbsp SuperValu Fresh Coriander chopped
- 2 tbsp SuperValu Fresh Mint chopped
- 2 - SuperValu Limes 1 juiced, 1 cut into slices to serve
- 1 - SuperValu Olive Oil
- 0.25 - SuperValu Red Cabbage shredded
- 200 g SuperValu Signature Tastes Irish Vintage Cheddar
- 100 ml SuperValu Sour Cream or Natural Yogurt
- 12 - SuperValu Tortilla Wraps
- 1 handfull Tomatoes to garnish
Method
- In a bowl, combine the red curry paste with olive oil. Rub the paste onto the fish pieces.
- Over medium heat, heat a non-stick frying pan and add the fish. Season with some salt and pepper. Fry for 5 - 8 minutes until cooked through. Turn off the heat, add a squeeze of lime juice over the fish and keep warm.
- Meanwhile, in a bowl, add the red cabbage, grated carrots, chopped onions, half of the lemon juice and mayonnaise and stir to combine. Keep covered.
- Next, prepare the yogurt dressing by mixing the yogurt, mint, coriander and the second half of lemon juice in a small bowl.
- When the fish is cooked through, bring all the ingredients to the table and let your family build their tacos using the tortillas, coleslaw, broken pieces of fish, iceberg lettuce, grated cheddar cheese and some yogurt dressing and lime wedges, scatter tomatoes as a garnish.
- Enjoy immediately.
