30 Min
very easy
4 People
Rating starstarstarstarstar
Fish Tortillas - Spiced fish bites in a corn tortilla with slaw and caramelised sweet potato. Drizzled with fresh capsicum, celery and ginger dressing.
1. Set oven to 220°C. Halve sweet potatoes, rub with 1/2 tbsp oil and salt. Place on a lined oven tray, cut side down, and bake for 20-25 minutes, or until soft and caramelised.

2. Cut fish into 2cm pieces and zest lime. Toss with 2 tsp smoked paprika, salt and pepper. Set aside.

3. Cut corn kernels from cob, dice tomato and cucumber. Toss with cabbage, 1 tbsp oil and juice from remaining lime. Season to taste with salt and pepper.

4. Chop capsicum and celery, grate ginger to yield 2 tsp. Blend with 1 tbsp honey, 1 tbsp white wine vinegar, 3 tbsp olive oil. Season with salt to taste.

5. Heat a large frypan with 1 tbsp oil over medium heat. Cook fish for 5 minutes, tossing until cooked through. 

6. Warm tortillas according to packet instructions. Serve all components at the table for everyone to assemble their own tacos.

Use ground paprika instead of smoked if you prefer.

No Fish option - replacement is chicken breast fillet 
Increase cooking time to 10 minutes or until cooked
sweet potatoes 800g
white fish fillets 2packets
smoked paprika 2tsp

lime 1
corn cob 1
tomato 1
lebanese cucumber 1
red cabbage 1 bag

red capsicum 1/2
celery 1 stick
ginger 40g
honey 1tbsp
white wine vinegar 1tbsp

tortillas 1 packet

From your pantry: olive oil, oil (for cooking), salt & pepper