Jerk fish & slaw salad cups | Women's Weekly Food

Ingredients

• 800 grams boneless firm white fish fillets
• 1 1/2 tablespoon garlic powder
• 1 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 8 mini soft corn tortillas
• 1 small radicchio (150g), leaves separated, trimmed
• fresh coriander sprigs and lime wedges, to serve
• Slaw
• 350 grams white cabbage, shredded
• 350 grams red cabbage, shredded
• 2 cups fresh coriander leaves
• 1/4 cup (60ml) freshly squeezed orange juice
• 1 clove garlic, crushed
• Avocado cream
• 2 small avocados (400g), halved
• 1/3 cup (80g) sour cream
• 2 tablespoons lime juice