425g pkt Birds Eye Oven Bake Fish Original Crumb (6 pack)
2 tablespoons whole-egg mayonnaise
1 tablespoons lime juice
1/3 cup (80g) sour cream
200g pkt Coles Australian Beetroot Slaw
1/3 cup coriander, coarsely chopped
6 large taco shells
3/4 cup (90g) grated tasty cheddar
1 avocado, stoned, peeled, coarsely chopped
1/2 cup (130g) tomato salsa
1/4 cup coriander leaves
Lime wedges, to serve
METHOD
Step 1
Preheat oven to 200C. Arrange the Birds Eye Oven Bake Fish on a baking tray. Bake following the
Step 2 Meanwhile, combine the mayonnaise, lime juice and half the sour cream in a bowl. Season. Add the slaw and chopped coriander. Toss to combine.
Step 3
Heat the taco shells following packet directions. Place on a serving platter.
Step 4
Cut the fish fillets in half lengthways. Fill taco shells with coleslaw, cheddar, avocado and fish. Top with a dollop of salsa and remaining sour cream and sprinkle with coriander leaves. Serve with lime wedges.
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