prep: 30mins
cook: 10mins
serves: 8 (makes 16)


  • To make the shredded slaw
  • 5 cups green cabbage, finely shredded
  • 1/4 red onion, finely sliced
  • 1/2 cup coriander leaves, chopped
  • 1 1/2 Tbsp apple cider vinegar
  • salt flakes
  • to make the crispy spiced fish
  • 60mL Bulla Sour Cream
  • 1 tsp lime juice
  • 2 tsp ground cumin
  • 1/4 tsp chilli powder
  • salt flakes & freshly ground black pepper
  • 1kg firm white fish fillets, cut into 8 portions
  • 1 cup Panko breadcrumbs
  • vegetable oil, for shallow frying
  • 16 small corn tortillas
  • to serve
  • additional Bulla Sour Cream
  • coriander, lime wedges and sliced chillies

Crispy Spiced Fish and Shredded Slaw Tortillas


  1. For the slaw, combine cabbage, onion, coriander, vinegar and salt. Mix well, cover and refrigerate until required.
  2. For the fish, combine Bulla Sour Cream, lime juice, spices and seasoning. Toss fish into sour cream mix and then coat in breadcrumbs. Refrigerate until required.
  3. Place a large frying pan over medium heat with oil. Add fish pieces and cook for 3-4 minutes each side or until cooked through and crumbs are crisp. Cooking time will also depend on thickness of fish. Break fish portions into halves to serve.
  4. For serving, warm tortillas gently and fill with some slaw, topped with pieces of fish. Finish with a dollop of Bulla Sour Cream, coriander sprigs, chillies and lime wedges.

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