Ingredients (makes 6 Mini fish tacos)

• 1 pack/6 fillets SEALORD Hoki Fillets (Tempura Batter)
• 2 cups Green Cabbage finely sliced
• 1/2 cup Purple Cabbage finely slices
• 1 large Carrot finely sliced or grated
• 1 or 2 Eschallots finely sliced
• 1/2 cup Capsicum finely sliced
• 1 pack/8 Mini Wraps/Burritos
• 1/4 cup Sour Cream
• 1/4 cup Mayonnaise
• 1/4 cup Lemon Juice
• 2 teaspoons Mexican Flavouring

Method

1. Pop the SEALORD fish fillets into the oven and cook as per the instructions on the pack.
2. While the fish is cooking combine all the slaw vegetables in a large mixing bowl and toss to combine.
3. Combine the sour cream, mayonnaise, mexican flavouring and the lemon juice and stir well to remove any lumps and ensure a smooth consistency.
4. Toss the salad together with the dressing and then set aside ready for the mini Tacos to be put together.
5. Once the SEALORD Hoki Fillets are ready, remove from the oven and set aside to cool for a couple of minutes.
6. For each wrap, add a small amount of slaw to the wrap/taco/burrito, pop in a Sealord Hoki Fish Fillet then wrap together. You can either secure with a strip of folded baking paper, a toothpick or use a long strip of eschallot tied and secured with a toothpick.
7. If just a hint of mexican flavour in the slaw isn't enough for you, feel free to add jalapenos, cayenne pepper or even a dollop of guacamole.