3 garlic cloves, crushed
1 tsp finely grated ginger
1/2 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
Cracked black pepper, to season
2 limes, juiced
500g firm, skinless, boneless white fish
250g red cabbage, finely shredded
200g plain Greek yoghurt
4 Tbs fresh coriander leaves, finely chopped
2 medium tomatoes, diced
1 medium mango, diced
1/2 small red onion, finely diced
1 long red chilli, deseeded and finely diced
8 small tortillas
2 limes in wedges, to serve
Place garlic, ginger, paprika, cumin, coriander, cracked black pepper and juice of one lime in a bowl and mix to combine.
Add the fish and coat well. Cover and refrigerate to marinate until ready to cook.
Yoghurt dressing:
Combine plain Greek yoghurt, juice of half a lime and one tablespoon of chopped fresh coriander in a small bowl. Cover and refrigerate until serving.
Salsa:
Combine diced tomatoes, mango, red onion and chilli in a bowl along with the remaining juice of half a lime and one tablespoon of chopped fresh coriander. Mix well to combine, cover and refrigerate until serving.
Heat olive oil in a large non-stick frypan over medium heat and cook fish fillets for 3-5 minutes on each side, or until cooked through.
Remove fish from pan and allow to rest. Flake fish with a fork.
Warm tortillas according to instructions.
To assemble:
Spread a spoonful of the yoghurt dressing onto the middle of each tortilla. Top each one with shredded red cabbage, flaked fish, salsa and remaining fresh coriander.
Serve with lime wedges.
Credits: Health + Wellbeing Queensland
Photo Credits: Health + Wellbeing Queensland
