Chilli Lime Fish Tacos with Slaw
Serves 4 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 600 g firm white fish
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 1 lime, juice and zest
- 1 tbsp olive oil
- 2 cups shredded cabbage
- 2 tbsp natural yoghurt
- 8 small corn tortillas
- To serve: coriander and extra lime
Method
1. Coat fish with sauce, lime zest and oil for 10 minutes. Toss cabbage with yoghurt and a squeeze of lime juice.
2. Pan-fry fish 3–4 minutes per side until cooked through; break into generous flakes.
3. Fill warm tortillas with slaw and fish; finish with coriander and extra lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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