Grilled Fish Tacos with JAZZ™ Apple Slaw
- Servings
4
- Prepration Time
10 mins
- Cook Time
10-15 mins
INGREDIENTS
- 4 pieces of flathead or similar white fish
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp smoked paprika
- pinch of salt
- JAZZ™ Apple Slaw
- 2 JAZZ™ apples, sliced thinly
- ¼ Chinese cabbage, sliced thinly
- 2 spring onions, sliced thinly
- 2 tbsp mayo
- 1 tsp hot sauce
- 8 small tortillas
- 1 lemon, cut into wedges
- extra mayo
- extra hot sauce
METHOD
- Heat a bbq until smoking.
- Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.
- Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.
- In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.
- Warm the tortillas by toasting on the bbq until lightly charred.
- Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.
Recipe by Michael Weldon, featured on Farm to Fork.