FISH TACOS WITH FRESH SALSA

Farrah’s 6" Flour Tortillas
Crumbed fish bites
White/red cabbage, thinly shredded
Red onion, finely diced
Olive oil
Tomatoes, diced
Red chilli, finely diced
Fresh coriander, finely chopped
Lime zest
Sour cream
Lime juice
Salt and pepper
Lemon wedges

Fry the crumbed fish until cooked through

To make the slaw:
In a bowl, mix together the cabbage and olive oil.

To make the salsa:
In a bowl, mix together the tomato, red onion, chilli, coriander and a touch of lime zest. Season with salt and pepper to taste.

To make the dressing:
In a bowl mix together the sour cream, lime juice and lime zest. Place the slaw down the middle of each tortilla, lay on the fish, top with the salsa and a dollop of sour cream dressing. Fold in half. Serve with lemon wedges on the side.

Remove the chilli in the tacos to make them a great children’s menu option.
Make salsa up earlier and store in the chiller in an airtight container – it makes the tacos easier to make to order.