Fish tacos with slaw
Spiced pan-fried white fish in tortillas with a lemony slaw and avocado.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4 people
- Quick
Ingredients
Quantities adjust to the number of servings.
- White cabbage250 g
- Greek yoghurt150 g
- Lemon1
- Red onion½
- White fish fillets (e.g. cod or hake)500 g
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Sunflower oil1 tbsp
- Tortilla wraps8
- Avocado1
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Slice the cabbage very thinly and mix it with half the yoghurt, the juice of half the lemon, the thinly sliced red onion and some salt.
Pat the fish dry, cut it into large pieces and toss it in the cumin, paprika and some salt.
Fry the fish in the oil in a frying pan over a medium-high heat for 2 minutes a side, until just cooked.
Warm the tortillas and fill them with slaw, fish, avocado slices and the remaining yoghurt, with lemon wedges.