For the fish:
- 500g firm white fish fillets
- 2 tablespoons peri peri sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the slaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- 1/4 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt and pepper, to taste
For assembly:
ADVERTISEMENT
- 8 small tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Marinate the Fish:
- In a bowl, combine the peri peri sauce, olive oil, salt, and pepper.
- Add the fish fillets and marinate for at least 20 minutes.
- Prepare the Slaw:
- In a large bowl, mix the shredded cabbage and grated carrot.
- In a small bowl, whisk together the yogurt, lemon juice, cumin, coriander, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well.
- Cook the Fish:
- Heat a grill or skillet over medium-high heat.
- Cook the marinated fish for 3-4 minutes on each side or until fully cooked.
- Remove from heat and break into bite-sized pieces.
- Assemble the Tacos:
- Warm the tortillas on the grill or skillet.
- Place some slaw on each tortilla, top with pieces of fish, and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Enjoy your flavorful Peri Peri Fish Tacos with a refreshing South Asian slaw!