RECIPE: Fish Tacos with Guacamole Coleslaw

Fish Taco and Gaucamole Coleslaw recipe

Fish Tacos with Guacamole Coleslaw
& Cherry Tomato Salsa

Our classic Coleslaw is a delicious, must-have option for any meal. Available in our deli range or in a 300g or 800g tub, this crunchy salad contains shredded cabbage, carrot, and spring onion tossed in our creamy mayonnaise dressing.  Try it today on its own or in this yummy serving suggestion:

preparation time:
30 minutes


Fish tacos:

4 Small soft tacos
600g Your choice of fish fillet
2tsp Cumin, ground
2tsp Smoked paprika
1tsp Salt
  Olive oil for frying

Guacamole Coleslaw:

1 Small tub Sunfresh Coleslaw
½ - 1 Avocado
½ bunch Coriander
½ Red onion, finely chopped
  Tabasco sauce (optional)
  Juice of half a lime

Cherry Tomato Salsa:

1 punnet Cherry tomato
½ Red onion, finely chopped
½ bunch Coriander
1 handful Rocket
1tbs Olive oil
1 pinch Salt & pepper


Guacamole Coleslaw:

  1. Peel and mash avocado and fold in Sunfresh coleslaw, chopped coriander and red onion.
  2. For extra spice, add a couple of drops of tabasco (or more if desired).
  3. Cover and refrigerate until serving.

Cherry Tomato Salsa:

  1. Chop tomatoes into a combination of halves and quarters.
  2. Add diced red onion chopped coriander, olive oil and salt and pepper.
  3. Cover and refrigerate until serving.

Spiced Fish:

  1. Cut fish fillets into 16 pieces (roughly the length of a taco).
  2. Place fish and spices in a bowl together or into a bag and shake to coat fish.
  3. Place fish in a fry pan and cook over a medium heat, being careful to not overcook.
  4. Assemble fish and guacamole coleslaw into tortillas and serve with cherry tomato salsa.