Curried Oat-crusted Fish Tacos with Red Cabbage Slaw
A crunchy, vitamin-packed cabbage, carrot and red onion slaw is the perfect topping for tacos filled with crispy hake strips. Red cabbage has over ten times more Vitamin A and double the amount of iron than white cabbage does. Serve your tacos with mayo, jalapeño peppers and fresh coriander sprigs.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- Fish
- 600 g hake fillet
- 50 g flour
- Robertsons Atlantic sea salt
- 1 ml Robertsons black pepper, to taste
- 50 g packet Knorr curry tinned vegetable soup
- 2 eggs, beaten
- 120 g oats
- 50 ml canola oil
- Slaw
- 1 small red cabbage, thinly sliced
- 1 large / 2 small carrots, julienned
- 1 small red onion, thinly sliced
- Mayonnaise
- 50 ml mayonnaise
- 15 ml lime juice
- Zest of 1 lime
- 30 ml Knorr sweet chilli salad dressing
- To Serve
- 8 small crispy taco shells
- 30 g coriander
- 2 pickled jalapenos, thinly sliced
- 1 lime, quartered
Preparation method
Nutrition
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