Fish tacos with cabbage and coriander salad

Prep Time: 15
Cooking Time: 30
No of Serves: 4

Recipe courtesy of nextmedia's Healthy Food Guide Magazine

Ingredients

700g sweet potato, scrubbed, cut into wedges

1 tablespoon olive oil

8 mini corn tortillas

600g flathead fillets

1 tablespoon mild paprika

olive-oil spray

300g packet coleslaw mix

1/2 cup chopped coriander leaves

2 tablespoons reduced-fat French dressing

1 small avocado, chopped

1 tablespoon lime juice

1 large tomato, chopped

Nutrition Information (per serve)

Energy 2234 kJ (534 calories)
Protein 41g
Total Fat 13g
Carbohydrates 56g
Saturated Fat 3g
Sugars 18g
Dietary Fibre 11g
Sodium 682mg

Method

For the full method, head to the Healthy Food Guide Magazine Website

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