Fish Tacos with coleslaw and Avocado & Dill Yoghurt

2 Tortilla's per person

8 Tortila shells

Avocado & Dill Yoghurt
300g low fat yogurt
1/2 tbs crushed garlic
4 tbs fresh dill
1 avocado
1/4 tsp dried chilli flakes
1/2 lime juiced
salt and pepper

1. Place all the above ingredients into a blender and blend into a smooth paste. Set aside for later and refrigerate.

Coleslaw
300g Chinese cabbage finely sliced
2 carrots grated
1/2 red chilli finely chopped
4 spring onions ( green part ) finely sliced
5 tbs of avocado & Dill sauce

1. In a large mixing bowl add all the above ingredients and mix well. Cover with cling wrap and refrigerate.

FISH

2 tsp olive oil
450g white fish ( Sea Bass ) sliced into 1 inch slices
8 Tortilla
1/4 cup flour
1/2 tsp onion salt
1/2 tsp celery salt
1/2 tsp pepper
1/4 tsp dried chilli flakes

Nuts & Bolts

1. In a mixing bowl add flour, celery salt, onion salt, chilli flakes and pepper mix well. Add sliced fish and coat with the seasoned flour. Shake off any excess flour.

2. Preheat oven to 180C.

3. In a large frying pan on medium heat add 1 tsp olive oil and cook half the fish until golden brown on all sides. Add remaining oil and cook the remaining fish until golden brown on all sides.

4. Place Tortilla's in the preheated oven for 4 -5 minutes. Once Tortilla's have been heated, place on a serving plate and add coleslaw, fish pieces and top with the avocado & Dill sauce.

Calories per serving : 495