Jerk fish & slaw salad cups

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

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Jerk fish & slaw salad cups
  • 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
  • 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
  • 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.

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