Fish tacos

Ingredients:

2 tbsp. extra virgin olive oil

300g flathead tails, cut into bite-sized pieces

200g kaleslaw (supermarket variety) or alternative pre-packed salad bag

1 tbsp. honey, slightly warmed

Juice from ½ lime

1/4 cup natural yoghurt

6 mini tortillas

Plain flour to coat fish

Lime to serve

Method:

1. Heat oil in a large frying pan. Meanwhile, lightly coat fish in flour. 
2. Cook fish in pan for 3-5 minutes or until cooked. Set aside. 
3. Place kaleslaw in a mixing bowl. 
4. Combine honey, lime and yoghurt in a bowl and stir well – dress the salad with the mixture. Leave a small amount of dressing aside. 
5. Heat tortillas in the microwave for 20-30 seconds. 
6. Layer each tortilla with kaleslaw and top with fish. Drizzle with remaining yoghurt dressing. Serve with lime wedges.

 

Makes 6 tacos.