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

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

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