cabbage capsicum coriander fish gluten free lime meals mexican recipes May 23, 2015

Although not easy on the hip pocket, fish should be a regular addition to everyone's meals and this recipe is great as a small amount of fish goes a long way. Although not as good as oily fish, white fish still provide some healthy fats and are a great source of lean protein. Red cabbage is high in anti-oxidants, vitamin C and A and is also very cleansing for the liver. Avocado is one of my favourite foods full of healthy fats, vitamin E, potassium and fibre and is fantastic for your skin (avocado face masks are a regular part of my skin routine).

Serves 4

4 x flathead/firm white fish fillets, cut into strips
1 teaspoon ground coriander
½ teaspoon cayenne pepper
4 x multigrain/corn tortillas 
¼ red cabbage, shredded
½ green capsicum, thinly sliced
Handful of coriander, finely chopped
¼ cup crumbled goats cheese
2 limes
¼ red onion, finely diced
1 avocado
1 heaped tablespoon natural yoghurt
1 x green chilli, finely diced 

Combine the cabbage, capsicum, coriander, goats cheese and the juice of 1 lime. In another bowl roughly mash the avocado with the red onion, yoghurt, and green chilli with a pinch of salt and pepper. 

Meanwhile, dust the fish with the coriander, cayenne, salt and pepper. Heat some extra virgin olive oil in a non-stick fry pan and sear the fish for 1-2 minutes on each side until just cooked through. 
Heat the tortillas and then top each with avocado mixture, slaw, fish and serve with lime wedges.


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