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Fish fajitas with coleslaw


Fish fajita

Ingredients 21
Servings 6
Time 20-30 min

Ingredients

  • 60
    ml
    olive oil
  • 80
    ml
    freshly squeezed orange juice
  • 3
    garlic cloves, crushed
  • 1
    onion, chopped
  • 3
    ml
    paprika
  • 3
    ml
    ground cumin
  • 500
    g
    skinless fish fillets (such as hake)
  • 1 each
    grapefruit or Cara Cara navel and Valencia orange, segmented
  • 1
    persimmon or pear, diced
  • 1
    chilli, deseeded and chopped
  • large handful of chopped fresh coriander
  • 125
    ml
    shredded red cabbage
  • salt
  • juice of 1 lime
  • 125
    ml
    cream cheese
  • 45
    ml
    mayonnaise
  • juice of 1 lime
  • Tabasco sauce or 1 chilli, finely chopped
  • salt and pepper
  • oil
  • 6
    tortillas, heated
 

Method

20 min
 

Preheat the oven to 180 °C.

1 MARINADE

Mix all the ingredients.

2 FISH

Put the fish in a nonmetal bowl and pour the marinade over. Marinate for at least 30 minutes but no longer than four hours.

3 COLESLAW

Mix the ingredients and set aside.

4 SAUCE

Mix the ingredients and set aside.

5 TO COMPLETE

Put the fish on a greased baking sheet, drizzle a little oil over and bake for about 20 minutes or until the fish is done (it should be white throughout when flaked with a fork), brushing often with the marinade.

Flake the cooked fish into large chunks.

6 Spread sauce on each tortilla, spoon fish and coleslaw into each and fold over.

 

Read more on: mexican  |  seafood  |  recipes
 

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2018-12-19 12:41
 
 
 
 
 
 
 
 
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