Crispy Fish Tacos with Mexican Slaw | FreshChoice

Ingredients

• 1/4 bunch coriander
• 1 1/2 cups panko breadcrumbs
• 2 tbs finely grated parmesan
• 2 free range eggs, lightly beaten
• 1/3 cup plain flour
• 4 frozen Ocean Chef Skinless Wild Caught Emperor Fillets, thawed
• 5ml extra virgin olive oil cooking spray
• 1 1 lime, cut in half
• 450g smokey BBQ slaw kit
• 1 tbs extra virgin olive oil
• 12 mini flour tortillas, heated to serve
• 1 mango, peeled, cut into 1cm pieces
• 1 Lebanese cucumber, cut into 1cm pieces
• 1 avocado, peeled, destoned, cut into 1cm pieces