Inside Sport - - Eat Better -

Serves: 1

Time to make: 15 mins To­tal cost: $7.10

150g frozen white fish fil­lets, thawed

1/2 tea­spoon re­duced-salt taco sea­son­ing 1/4 tea­spoon smoked pa­prika

2 tea­spoons plain flour

1 cup store-bought coleslaw mix

125g can corn ker­nels, drained

1/2 small red ap­ple, cored, skin on, finely sliced (see tip) hand­ful of fresh mint or co­rian­der leaves 1 medium whole­grain tor­tilla (or 2 small)

1/4 small av­o­cado, sliced

1 ta­ble­spoon re­duced-fat plain yo­ghurt, to serve Lime wedge, to serve

1 Pat fish dry with pa­per towel. Com­bine sea­son­ing, pa­prika and flour in a medium zip­lock bag. Sea­son with cracked black pep­per. Add fish, seal bag and gen­tly shake to coat.

2 Spray a medium non­stick fry­ing pan with oil. Cook the fish for one–two min­utes each side, or un­til golden and the flesh flakes off eas­ily with a fork.

3 Mean­while, com­bine coleslaw, corn, ap­ple and fresh herbs in a bowl. Toss to mix well. Place the tor­tilla(s) onto a serv­ing plate. Top with salad, cooked fish, av­o­cado and a dol­lop of yo­ghurt. Squeeze over the lime and roll up to eat.

Tip: Use a very sharp knife or a man­do­line to finely slice up the ap­ple.

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