Mini Fish Tacos with Rainbow Slaw - Bega Foodservice

Ingredients

• COMBINE the cabbage, carrot, spring onion, capsicum and dressing in a large bowl and refrigerate for 30 minutes.
• CUT the fish into bite-sized pieces and toss gently in a bowl with cumin, oil and lime rind to coat well. Refrigerate for 20 minutes.
• COOK the fish on a BBQ or char grill pan until just cooked through.
• ASSEMBLE the tortillas with slaw, fish and sprinkle with coriander. Serve with lime wedges.
• HANDY TIP: Use prawns or chicken instead of fish, if desired.