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Curried Oat-crusted Fish Tacos With Red Cabbage Slaw

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

14.9g

Energy (kJ)

2639kJ

Energy (kcal)

630kcal

Carbohydrate incl. fibre (g)

69.5g

Carbohydrate excl. fibre (g)

57.8g

Sugar (g)

11.6g

Fibre (g)

11.6g

Fat (g)

34.4g

Saturated fat (g)

5.9g

Unsaturated fat (g)

26.2g

Monounsaturated fat (g)

8.3g

Polyunsaturated fat (g)

17.9g

Trans fat (g)

0.1g

Cholesterol (mg)

113mg

Sodium (mg)

430mg

Salt (g)

1.07g

Vitamin A (IU)

17447IU

Vitamin C (mg)

82.8mg

Calcium (mg)

162mg

Iron (mg)

4.14mg

Potassium (mg)

922mg

Total

59.5g

10558kJ

2522kcal

277.9g

231.4g

46.5g

46.5g

137.7g

23.6g

104.9g

33.2g

71.7g

0.3g

453mg

1720mg

4.29g

69787IU

331.3mg

647mg

16.54mg

3686mg

Fish

  • 600 g hake
  • 50 g flour
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 1 packet Knorr Curry Vegetable Soup
  • 2 eggs, beaten
  • 120 g oats
  • 50 ml canola oil

Slaw

  • 1 small red cabbage, thinly sliced
  • 1 large / 2 small carrots, julienned
  • 1 small red onion, thinly sliced

Mayonnaise

  • 50 ml mayonnaise
  • 15 ml lime juice
  • Zest of 1 lime
  • 30 ml Knorr sweet chilli salad dressing

To Serve

  • 8 small crispy taco shells
  • 30 g coriander
  • 2 pickled jalapenos, thinly sliced
  • 1 lime, quartered