Fish Tacos With Heirloom Tomato Salsa And Red Cabbage Slaw
These fish tacos are a great addition to a BBQ party - a colourful dish bursting with flavour. Serve 2 as a main or 4 as a starter.
2 people
25 minutes
10 minutes
Ingredients
- 2 - Carrots grated
- 1 wedges Lemon squeezed
- 0.5 - Lemon juice only
- 4 tbsp Olive Oil
- 1 pinch Pepper
- 0.5 - Red Onion finely sliced
- 1 pinch Salt
- 300 g SuperValu Cod Fillets skin on
- 1 handfull SuperValu Fresh Coriander finely chopped
- 0.5 - SuperValu Red Cabbage shredded
- 2 - SuperValu Tortilla Wraps
For the Salsa:
-
3
-
Mixed Heirloom Tomatoes
or regular tomatoes, deseeded and finely diced
For the Slaw:
-
200
g
Mayonnaise
Method
- Preheat the barbecue to a high heat.
- To make the salsa, mix all the ingredients together and season with salt and pepper.
- Mix the mayo and lemon juice together in a large bowl. Add the cabbage and carrots and toss together, then season to taste with salt and pepper.
- Season the cod, then squeeze the lemon over. Grill for 12 to 15 minutes, until cooked through. This will depend on how thick the cod is. When cooked, run a knife along the skin to remove it, then cut the cod into goujons.
- Wrap the tortillas in tin foil and heat alongside the cod for 5 to 10 minutes to warm them through.
- Fill the warmed tortillas with the fish and spoon over some salsa. Wrap up the tortillas tightly and serve the slaw on the side.
