A Julie Recipe-Baja Fish Tacos


Prep Time:8    Cooking Time: 15
  1. 2 cups finely sliced white cabbage
  2. 1/2 bunch fresh mint, chopped
  3. 1/2 bunch fresh coriander, chopped
  4. Juice of 1 lime
  5. 1 avocado, chopped
  6. Salt and pepper, to taste
  7. 1/4 cup Fountain Spicy Red Sauce
  8. 1 tomato, finely chopped
  9. 400g firm, white-fleshed fish fillet, bones removed
  10. 8 soft or crispy taco shells
  11. 300g tub sour cream


  1. Combine cabbage, mint, coriander, juice and avocado in a large bowl. Season with salt and pepper.
  2. Combine Fountain Spicy Red Sauce with tomato in a small bowl.
  3. Heat a lightly oiled non-stick frying pan. Add fish. Cook, for about 4 minutes each side or until cooked through. Cooking time will depend on thickness of fish. Using a fork, break fish into flakes.
  4. To assemble fish tacos, arrange cabbage and avocado salad in the base of a taco shell. Top with fish, sour cream and Spicy Red salsa.
  5. Tips: You will need about ΒΌ a small white cabbage for this recipe.
  6. Tips: Try using chicken tenderloins in place of fish for a change.