Ingredients
600g thin, boneless white fish fillets, cut into thick strips
2 tblsps olive oil
2 tsps ground paprika
1 tsp dried oregano leaves
1 clove garlic, crushed
Salt and pepper, to taste
250g savoy cabbage, finely shredded
1⁄2 cup fresh coriander leaves
193g packet Stand ‘N Stuff tortillas
1⁄2 x 250g punnet cherry tomatoes, halved
1 large ripe avocado, chopped
Extra fresh coriander leaves, to garnish
1⁄2 cup whole egg mayonnaise
1 tblsp finely chopped jalapenos
1 tblsp lemon juice
Method
-
Toss fish in combined oil, paprika, oregano and garlic in a large bowl. Season with salt and pepper.
-
Heat a barbecue flat plate over a medium to high heat. Add fish. Cook for about 2 to 3 minutes on each side, or until cooked. Remove. Cover loosely with foil to keep warm.
-
To make jalapeno mayonnaise, combine all ingredients in a bowl.
-
Combine cabbage and coriander in a large bowl. Stir in 1 tblsp of the jalapeno mayonnaise.
-
Heat tortillas according to packet directions. Divide cabbage mixture among tortillas. Top with fish pieces, tomatoes and avocado. Serve with remaining jalapeno mayonnaise. Garnish with extra coriander leaves.
