Easy Fish Tacos

Ingredients

• 500g Firm white fish fillets, barramundi, basa, snapper or hoki; cut into 2cm strips
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 2 tbsp Vegetable oil
• 200g Cabbage, finely shredded
• 2 Limes, 1 juiced, 1 cut into wedges
• 1/2 cup Sour cream or Greek yoghurt
• 1/4 cup Coriander, chopped
• 8 Small tortillas

You’ll need: Large frying pan

Method

1. 1

   Toss the cabbage with half the juiced lime and a pinch of salt. In a separate bowl, mix the sour cream with the rest of the lime juice and half the coriander.

2. 2

   Pat the fish dry and toss with the cumin, paprika and salt.

3. 3

   Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2–3 minutes, turning once, until opaque and flaking easily. Handle gently so it stays in chunks.

4. 4

   Warm the tortillas in a dry pan or the microwave.

5. 5

   Fill each tortilla with slaw and fish, top with the lime sour cream and remaining coriander, and serve with lime wedges.