Chilli fish tacos w/ slaw

Ingredients

Makes 6 soft tacos

Coleslaw:

2 cups finely chopped green cabbage

½ cup greek yoghurt

1 lime, the juice of

3 tbsp chopped coriander

1 clove garlic crushed

Fish tacos:

250g king fish or any skinned and boned white fish

1 tsp chilli flakes or chopped fresh chilli

2 cloves garlic, crushed

1 lime, the juice of

3 tbsp olive oil

coriander to dress

salt and pepper to taste

tortillas and avocado for serving

Method

For the coleslaw:

Add the greek yoghurt, lime juice, coriander and garlic to a large bowl and mix until well combined.

Add the chopped cabbage to the sauce mixture and stir the sauce through until all the cabbage is covered. Place in the fridge whilst you cook the fish.

For the remainder of the tacos:

Preheat the oven to 160 degrees, fan forced.

In an ovenproof dish combine the olive oil, lime juice, chilli and garlic and mix well. Place the fish on top of the oil mix and coat the fish with the sauce.

Place in the oven for 10-15 minutes or until fish is cooked through. Remove from the oven and using a fork, shred the fish, and season with salt and pepper.

Heat up the tortillas on a hot pan and then assemble the tacos with fish, slaw and chopped avocado.

Enjoy!