Crispy Spiced Fish and Shredded Slaw Tortillas
Ingredients
To make the shredded slaw
- 5 cups green cabbage, finely shredded
- 1/4 red onion, finely sliced
- 1/2 cup coriander leaves, chopped
- 1 1/2 Tbsp apple cider vinegar
- salt flakes
to make the crispy spiced fish
- 60mL Bulla Sour Cream
- 1 tsp lime juice
- 2 tsp ground cumin
- 1/4 tsp chilli powder
- salt flakes & freshly ground black pepper
- 1kg firm white fish fillets, cut into 8 portions
- 1 cup Panko breadcrumbs
- vegetable oil, for shallow frying
- 16 small corn tortillas
to serve
- additional Bulla Sour Cream
- coriander, lime wedges and sliced chillies
Cooking Directions
- For the slaw, combine cabbage, onion, coriander, vinegar and salt. Mix well, cover and refrigerate until required.
- For the fish, combine Bulla Sour Cream, lime juice, spices and seasoning. Toss fish into sour cream mix and then coat in breadcrumbs. Refrigerate until required.
- Place a large frying pan over medium heat with oil. Add fish pieces and cook for 3-4 minutes each side or until cooked through and crumbs are crisp. Cooking time will also depend on thickness of fish. Break fish portions into halves to serve.
- For serving, warm tortillas gently and fill with some slaw, topped with pieces of fish. Finish with a dollop of Bulla Sour Cream, coriander sprigs, chillies and lime wedges.
Ingredients
To make the shredded slaw
- 5 cups green cabbage, finely shredded
- 1/4 red onion, finely sliced
- 1/2 cup coriander leaves, chopped
- 1 1/2 Tbsp apple cider vinegar
- salt flakes
to make the crispy spiced fish
- 60mL Bulla Sour Cream
- 1 tsp lime juice
- 2 tsp ground cumin
- 1/4 tsp chilli powder
- salt flakes & freshly ground black pepper
- 1kg firm white fish fillets, cut into 8 portions
- 1 cup Panko breadcrumbs
- vegetable oil, for shallow frying
- 16 small corn tortillas
to serve
- additional Bulla Sour Cream
- coriander, lime wedges and sliced chillies