- 25 min
Allergens: Egg, Fish, Gluten, Mustard, Sulphite, Wheat
Mince the cabbage and the green onion. Chop the cilantro. Cut the pepper into strips. Drain the corn.
Make the salad
Mix the cabbage with the pepper, half of the green onion, the cilantro, the juice of half a lime, a drizzle of oil, salt and pepper.
Fry the tortillas
In a pan, heat a generous drizzle of oil over medium high heat. Fry the tortillas 1 minute on each side until crispy. Remove from the pan and set aside.
Cook the fish
Add salt, pepper and paprika to the fish. Add to the pan and cook 2-3 minutes on each side. Put on a cutting board and cut into pieces.
Plate your dish
Garnish the tortillas with the mayonnaise to taste (spicy), the fish, the coleslaw, the corn and the rest of green onion. Add lime juice to taste. Serve the rest of coleslaw as a side dish. Bon appétit!