Ingredients
- 400g of cooked white fish fillets
- 2 cups of kale
- 2 cups of red cabbage
- 2 cups of grated carrot
- 1 cup of red onion
- 8 small wholegrain corn tortillas
- 2/3 cup of grated cheddar cheese
- Lime to serve
- Coriander and cumin to taste
- Salt and pepper to taste
Instructions
- Grate carrots. Thinly slice red onion, cabbage and kale. Toss vegetables in a large bowl.
- Gently season the fish fillets with cumin, salt and pepper as desired,
- Bring a medium sized fry pan to medium/high heat.
- Grease pan with olive oil and grill fish fillets for 3 -4 minutes each side until lightly browned. Once cooked, bring to a cooling rack.
- In baking paper, microwave corn tortillas for 10 seconds to warm.
- Serve fish fillets onto the tortillas, topping with the vegetable mix, grated cheese, coriander and lime.
- Enjoy while warm.