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Grilled Fish Tacos with lime and Quesso Fresco

Servings 4 servings
Preparation Time 20 minutes preparation
Cooking Time 10 minutes cooking


  • Flour tortilla wraps
  • Fish fillets
  • Red cabbage
  • Green cabbage
  • Mayo
  • Salt and pepper
  • BBQ Corn kernels
  • Red onion
  • Fresh lime
  • Hot chilli sauce
  • Fresh coriander
  • Grated fresco cheese
  • Oil for frying
  • Plain flour


  1. Add the mayonnaise to a mixing bowl, add in the juice of a fresh lime, salt and pepper- set aside.
  2. Slice the cabbage as fine as possible and dress in the lime mayonnaise.
  3. Dice the avocado and set aside- season with salt, pepper and fresh lime juice.
  4. Heat the oil in a sauce pan to 170°C for frying the fish fillets.
  5. Slice the fish into 10cm lengths and coat with flour.
  6. Fry the fish until golden, drain on paper towels and keep warm.
  7. Warm the tortilla slightly in the oven.
  8. To assemble place a wrap on the bench, a small amount of cabbage mix, corn, fish, avocado mix.
  9. Garnish with a small amount of the hot chilli sauce, grated fresco cheese and coriander.

Available at Woolworths

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