Fish fajitas with coleslaw

A lovely light meal.

Preparation time : 20-30 min Cooking time : 20 min Servings : 6
Ingredients
  • 60 ml olive oil
  • 80 ml freshly squeezed orange juice
  • 3 garlic cloves, crushed
  • 1 onion, chopped
  • 3 ml paprika
  • 3 ml ground cumin
  • 500 g skinless fish fillets (such as hake)
  • 1 each grapefruit or Cara Cara navel and Valencia orange, segmented
  • 1 persimmon or pear, diced
  • 1 chilli, deseeded and chopped
  • large handful of chopped fresh coriander
  • 125 ml shredded red cabbage
  • salt
  • juice of 1 lime
  • 125 ml cream cheese
  • 45 ml mayonnaise
  • juice of 1 lime
  • Tabasco sauce or 1 chilli, finely chopped
  • salt and pepper
  • oil
  • 6 tortillas, heated
Method

Preheat the oven to 180 °C.

1 MARINADE

Mix all the ingredients.

2 FISH

Put the fish in a nonmetal bowl and pour the marinade over. Marinate for at least 30 minutes but no longer than four hours.

3 COLESLAW

Mix the ingredients and set aside.

4 SAUCE

Mix the ingredients and set aside.

5 TO COMPLETE

Put the fish on a greased baking sheet, drizzle a little oil over and bake for about 20 minutes or until the fish is done (it should be white throughout when flaked with a fork), brushing often with the marinade.

Flake the cooked fish into large chunks.

6 Spread sauce on each tortilla, spoon fish and coleslaw into each and fold over.