Name: Jerk fish & slaw salad cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram boneless firm white fish fillets; 1 1/2 tablespoon garlic powder; 1 1/2 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon dried thyme leaves; 2 tablespoon olive oil; 8 mini soft corn tortillas; 1 small radicchio (150g), leaves separated, trimmed; fresh coriander sprigs and lime wedges, to serve; Slaw; 350 gram white cabbage, shredded; 350 gram red cabbage, shredded; 2 cup fresh coriander leaves; 1/4 cup (60ml) freshly squeezed orange juice; 1 clove garlic, crushed; Avocado cream; 2 small avocados (400g), halved; 1/3 cup (80g) sour cream; 2 tablespoon lime juice

Jerk fish & slaw salad cups

Jamaican spices add plenty of zing to this dish that makes for a perfect snack.

Serves 4

Prep

25M

Cook

15M

Total

40M

Skip to Recipe

Ingredients

800 gram boneless firm white fish fillets

1 1/2 tablespoon garlic powder

1 1/2 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon dried thyme leaves

2 tablespoon olive oil

8 mini soft corn tortillas

1 small radicchio (150g), leaves separated, trimmed

fresh coriander sprigs and lime wedges, to serve

Slaw

350 gram white cabbage, shredded

350 gram red cabbage, shredded

2 cup fresh coriander leaves

1/4 cup (60ml) freshly squeezed orange juice

1 clove garlic, crushed

Avocado cream

2 small avocados (400g), halved

1/3 cup (80g) sour cream

2 tablespoon lime juice

Method

1.Preheat oven to 180°C.

2.Cut fish fillets diagonally into 1.5cm-wide, 12cm-long strips. Combine garlic powder, cayenne, cinnamon, allspice, thyme and oil in a medium bowl; season. Add fish; toss to coat well in mixture. Cover; refrigerate until required.

3.Make slaw. Place all ingredients in a large bowl; toss to combine. Season to taste.

4.Make avocado cream. Process all ingredients in a food processor or blender until combined and smooth; season.

5.Wrap tortillas in foil, place on an oven tray; heat in oven for 10 minutes.

6.Meanwhile, heat a large non-stick frying pan over high heat; cook fish, in two batches, for 4 minutes or until just cooked and golden.

7.Fill radicchio leaves with slaw and fish; sprinkle with coriander sprigs. Serve with avocado cream, warmed tortillas and lime wedges.

We used flathead here, but you could use snapper, whiting or blue-eye trevalla fillets instead. Serve with smoked chipotle Tabasco, if you like. You can add 2 chopped pickled jalapeños to the slaw or serve them alongside.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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