From go to whoooaaa (as in whoa this is delicious!) it took me 17mins. About as long as it takes for the family to decide what they want to order and a whoooollle lot cheaper!
This recipe serves 2 with a stack of coleslaw left over for another meal.
Here’s how to make them:
250g white fish - I used Basa it was $4!! But any white fish will do, snapper or barramundi would also work beautifully
4 wholegrain soft tortillas
1 packet fajita seasoning
1 packet coleslaw mix
1 packet kaleslaw mix
1/4 red onion
1 granny smith apple
juice from 2 lemons
1/2 tablespoon sour cream
2.5 tablespoons whole egg mayo
salt and pepper to taste
juice from 1 lime
small handful coriander
optional: chipotle tobasco
Slice the fish into pieces then coat in the seasoning and set aside
Tip half of the coleslaw mix and half of the coleslaw mix into a bowl
Add thinly sliced red onion and grated apple
Lightly fry the fish over a medium heat with a little olive oil, turning until cooked on both sides and the flesh is firm
To make the dressing combine lemon juice, mayo, sour cream, salt and pepper in a bowl and whisk until smooth
Pour over coleslaw ingredients and mix with tongs until combined
Once the fish is cooked, transfer to a plate and squeeze the lime juice over the fillets
To assemble your tacos place a fish piece on each tortilla and top with coleslaw and some roughly chopped coriander
For a full on flavour injection, sprinkle on a little chipotle Tabasco
In the words of Queen Bae ‘I got Hot Sauce in my veins!’ so you may want to omit the Tobasco but if you want to change your life, give chipotle tobacco a go.
Meal prep hack: I always make more than necessary so I'm not cooking from scratch each night. Use all the coleslaw and coleslaw in the packets and just double the apple, onion anddressing ingredients. Then you can use the leftover coleslaw for sandwiches or add some baby spinach leaves and you've got a salad to add with whatever protein you like for the following night!