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.

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