Crispy Fish Tacos With Slaw And Mango Mayo


2 cups of finely sliced red cabbage

1 ½ tbs of olive oil *

½ lemon, juiced

1 tbs of plain flour *

1 tbsp of Mexican spice mix

2 fillets ling, cut into strips

4 mini flour tortillas

1/2 bunch of coriander, leaves picked

2 tbs of mango mayonnaise

1 long red chilli, finely sliced


Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.

Combine the plain flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the ling to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the ling strips and cook for 4-5 minutes, turning or until golden and cooked through.

Meanwhile, heat the mini flour tortillas in a microwave or sandwich press.

To serve, divide tortillas between plates. Top with the cabbage mixture, ling, coriander, mango mayonnaise and fresh long red chilli.

This recipe was supplied to Women’s Health by accredited dietitian Hannah Gilbert on behalf of HelloFresh.

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