Categories
 10Mins Prep Time |
 25Mins Cook Time |
 Beginner Skill Level |
people
Ingredients
- 2 carrots grated
- 1 Lemon wedge squeezed
- 0.5 Lemon juice only
- 4 tablespoons olive oil
- 1 pinch Pepper
- 0.5 Red Onion finely sliced
- 1 pinch Salt
- 300 grams Cod fillets
- 500 grams Prawns
- 1 handful SuperValu Fresh Corriander
- 0.5 Red cabbage shredded
- 2 SuperValu tortilla wraps
- 3 Mixed Heirloom Tomatoes
- 200 grams Mayonnaise
Cooking Instructions
- Preheat the barbecue to a high heat.
- To make the salsa, mix all the ingredients together and season with salt and pepper.
- Mix the mayo and lemon juice together in a large bowl. Add the cabbage and carrots and toss together, then season to taste with salt and pepper.
- Season the cod and prawns, then squeeze the lemon over. Grill for 12 to 15 minutes, until cooked through. When cooked, run a knife along the skin of the cod to remove it, then cut the cod into goujons.
- Wrap the tortillas in tin foil and heat alongside the cod for 5 to 10 minutes to warm them through.
- Fill the warmed tortillas with the fish and spoon over some salsa. Wrap up the tortillas tightly and serve the slaw on the side.