Crispy Fish Tacos with Slaw
Ingredients
2 fillets Yellowfin Sole
4 mini wraps
½ red cabbage, grated
2 tbsp cider vinegar
2 carrot, grated
Tartare-style mayo
3 tbsp mayonnaise
Juice of ½ lime
4-5 pickles, chopped
Method
1. In a bowl, combine the grated red cabbage and
carrots. Add the cider vinegar and a pinch of salt,
then toss well.
2. In a small bowl, mix the mayonnaise, lime juice, and
chopped pickles.
3. Prepare the Yellowfin Sole fillets according to the
package instructions using an oven or air fryer.
4. Lightly toast the mini wraps.
5. Fill each wrap with slaw, crispy fish, and a drizzle of
the lime pickle mayo.
