Soft Fish Tacos with Coleslaw & Sweet Chilli Sauce

30 mins active prep time, 4 servings


  • 2 tbsp olive oil
  • 1 tbsp plain flour
  • Sweet chilli sauce
  • 600g flathead fillets
  • 1 clove garlic, crushed
  • 1 tsp red chilli, deseeded and finely chopped (optional)
  • 1 avocado, mashed
  • 1 cup tasty cheese, grated
  • 8 tortillas
  • Sour cream, to serve
  • 1/4 red cabbage, finely shredded
  • 1/4 green cabbage, finely shredded
  • 1 carrot, grated
  • 1 red onion, peeled and thinly sliced


1. Make coleslaw: Combine all coleslaw ingredients in a large bowl. Set aside.

2. Prepare frying pan: Preheat a non-stick frying pan over medium heat. Add olive oil to the pan.

3. Prepare fish: Combine chilli, garlic and flour in a small bowl, and then coat each piece of fish with the mixture.

4. Grill fish: Grill the fish over a medium heat for a couple of minutes each side, until cooked through and golden. Cut fish into 2cm thick strips.

5. Heat the wraps: Heat each wrap in the microwave for 20 seconds on high.

6. Prepare taco: Spread each tortilla with avocado then top with fish. Add coleslaw, tasty cheese, and then top with sour cream and sweet chilli sauce.

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