• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  10-15 mins

INGREDIENTS

• 4 pieces of flathead or similar white fish
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp smoked paprika
• pinch of salt
• JAZZ™ Apple Slaw
• 2 JAZZ™ apples, sliced thinly
• ¼ Chinese cabbage, sliced thinly
• 2 spring onions, sliced thinly
• 2 tbsp mayo
• 1 tsp hot sauce
• 8 small tortillas
• 1 lemon, cut into wedges
• extra mayo
• extra hot sauce

METHOD

• Heat a bbq until smoking.
• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.
• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.
• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.
• Warm the tortillas by toasting on the bbq until lightly charred.
• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.