Name: Fish Tacos with Cabbage Salad
Prep time: 55 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 600 grams white fish fillet, in medium strips; 1 cup coconut milk, for the fish; 1 egg white, for the fish; 1 tablespoon mustard, for the fish; salt, for the fish; black pepper, for the fish; 2 cups rice flour, for the fish; 1 teaspoon garlic powder, for the fish; 1 tablespoon paprika, for the fish; 1/4 cups potato flakes, for mashed, for the batter; cooking spray, for the batter; 1 1/2 cups red cabbage, in strips, for the salad; 1/2 cups onion, finely chopped, for the salad; 1 cup carrot, grated, for the salad; 1 tablespoon lime zest, for the salad; 1/4 cups chipotle chile, ground and in adobo, for the salad; 1 1/2 cups Yoplait® Greek yogurt; salt, for the salad; black pepper, for the salad; corn tortillas, warm, for the taco; guacamole, for the taco; 1/2 cups cilantro, leaves, for serving; limes, in thirds, for serving

Preparation

35 mins

20 mins

Low

In a bowl, mix the coconut milk with the egg white and mustard, season with salt and pepper, and combine. Place the fish fillet strips ensuring they are well covered with the liquid, cover with plastic wrap, and refrigerate until use. Preheat the oven to 180 °C.