Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 16 crumbed fish fingers
- 384grams corn & wheat tortillas
- 4 kiwi fruit green, peeled, quartered, finely chopped
- 1 small red onion, finely chopped
- 1 small red chilli, deseeded, finely chopped
- 1/3 bunch coriander, leaves picked, roughly chopped
- 2tablespoons rice wine vinegar
- 2tablespoons Woolworths extra virgin olive oil
- 1/4 small red cabbage, finely shredded
- 1 small avocado, deseeded, finely chopped
Description
Golden crunchy crumbed fish, zingy kiwifruit and chilli create a flavour explosion in your mouth in these terrific fish tacos. Try these for dinner tonight.
Instruction tip
Variation:Pop the salsa, fish, cabbage and avocado in crisp baby cos or iceberg lettuce leaves instead
of tortillas.
Method
Step 1 of 3
Cook fish fingers in oven according to packet instructions. Heat tortillas according to packet instructions. Wrap tortillas in foil to keep warm.
Step 2 of 3
Meanwhile, combine kiwifruit, onion, chilli, coriander and half each of the vinegar and oil in a medium bowl. Season with pepper.
Step 3 of 3
Place cabbage and remaining vinegar and oil in a separate medium bowl and toss to coat. Season with
pepper. Serve tortillas topped with cabbage, kiwifruit salsa, fish fingers and avocado.
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