Fish tacos with cabbage slaw
Warm spiced fish, cold crunchy slaw and a squeeze of lemon. A proper Friday dinner that takes half an hour.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 800 gfrozen white fish fillets, thawed, cut into strips
- 8wholemeal wraps
- 0.5green cabbage, very finely shredded
- 200 gcarrots, grated
- 1red capsicum, thin strips
- 300 gplain unsweetened yoghurt
- 2lemons
- 10 gground cumin
- 5 gsmoked paprika
- 5 gchilli powder
- 20 mlolive oil
Method
Make the slaw first so it has time to soften: toss the cabbage, carrot and capsicum with the juice of one lemon and a good pinch of salt.
Mix the yoghurt with the juice of the second lemon and a little salt for the sauce.
Toss the fish strips with the cumin, paprika, chilli and oil.
Get a pan hot and cook the fish in one layer, 2 to 3 minutes a side, handling it as little as possible.
Warm the wraps in a dry pan for 20 seconds each side.
Build each wrap with slaw, fish and sauce, and put extra lemon on the table.
Salt the slaw early
Salt and lemon draw water out of raw cabbage and take away the squeak. Fifteen minutes sitting in the bowl turns it from harsh to properly crisp and seasoned.
Storage
Keep the components separate and it holds two days.
Built tacos go soft within the hour, so assemble at the table.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.