Looking for something delicious and easy to make? Look no further than these scrumptious seafood tacos with crunchy coleslaw. Full of spicy flavours, you’ll feel alive after eating this dish!

Serves 4.

Ingredients

• 8 mini tortillas
• 2 Tbsp rice flour
• 1 Tbsp Mexican seasoning
• 1 long red chilli, finely chopped
• 225g fresh snapper fillets, cut into 2cm pieces
• 225g green prawns, peeled and deveined
• 1/4 cup vegetable oil
• 1/4 cup whole-egg mayonnaise
• 1/4 cup sour cream
• 1 Tbsp lime juice
• 2 cups finely shredded red cabbage
• 125g can corn kernels, drained and rinsed
• 1 carrot, cut into matchsticks
• 1/2 cup coriander
• Lime wedges, to serve

Method

1. Heat a large non-stick frying pan over high heat. Cook tortillas, 1 at a time, for 10 seconds on each side or until lightly browned and heated through. Transfer to a plate. Cover to keep warm.
2. Rinse fish; pat dry with paper towels.
3. Combine rice flour, seasoning and 1/2 the chilli in a large snap-lock bag. Add snapper and prawns. Seal bag. Toss to coat in flour mixture.
4. Heat oil in the same pan over high heat. Cook fish and prawns, in two batches, for 2 minutes on each side or until just cooked through. Transfer to a plate lined with paper towel to drain.
5. Combine mayonnaise, sour cream, lime juice and 2 tablespoons of warm water in a small bowl. Season with salt and pepper. Place cabbage, corn, carrot, 1/3 cup of the coriander and the remaining chilli in a large bowl. Toss gently to combine.
6. Place tortillas on serving plates. Divide slaw among tortillas. Top with prawns. Sprinkle with the remaining coriander. Drizzle with dressing. Fold tortillas to enclose filling. Serve with lime wedges.