Fish fajitas with coleslaw

Drum
6 servings Prep: 30 mins, Cooking: 20 mins By DRUM
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Ingredients (21)

60 ml fresh chillies — 573
80 ml orange juice — freshly squeezed
3 garlic — cloves, crushed
1 onion — chopped
3 ml paprika
3 ml cumin — ground
500 g fish fillets — skinless
1 each grapefruit — or cara cara navel and valencia orange, segmented
1 persimmon — or pear, diced
1 chilli — deseeded and chopped
fresh coriander
125 ml cabbage — red, shredded
salt
limes — juice only
125 ml cream cheese
45 ml mayonnaise
limes — juice only
Tabasco sauce — or chilli, finely chopped
salt and freshly ground black pepper
oil
6 tortillas
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Method:

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.



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