Fish Tacos with Spicy Tomato Salsa




  • 4 Farrah Premium White Snack Wraps
  • 300g crumbed fish bites
  • Lemon wedges

Slaw Ingredients

  • 1 cup white/red cabbage, thinly shredded
  • ½ small red onion, finely diced
  • 1 Tbsp olive oil

Salsa Ingredients

  • 6 tomatoes, diced
  • 1 red chilli, finely diced
  • 1 Tbsp fresh coriander, finely chopped
  • 2 tsp lime zest

Dressing Ingredients

  • 4 Tbsp sour cream
  • 1 Tbsp lime juice
  • Salt and pepper


Preheat the grill. Grill the crumbed fish on each side, until cooked and golden brown.

To make the slaw: In a bowl, mix together the cabbage, red onion and olive oil.

To make the salsa: In a bowl, mix together the tomato, chilli, coriander and 1 teaspoon of lime zest. Season with salt and pepper to taste.

To make the dressing: In a bowl mix together the sour cream, lime juice and 1 teaspoon lime zest.

Place ¼ of the slaw down the middle of each wrap, top with ¼ of the salsa and 1 tablespoon of sour cream dressing and place the fish on top. Fold the wrap in half and squeeze lemon wedges over the fish.

Serve with a side of salsa.