Flathead Fillet Tacos

INGREDIENTS

• Ocean Chef South American Flathead Fillets - Skinless
• Polenta - 1/2 cup
• Mexican Chilli Powder - 1/2 tsp
• Salt
• Olive Oil - tbs
• Mini Tortilla
• Light Sour Cream - 1/3 cup
• Lime Juice - 2 tbs
• Water - 2 tbs
• Coleslaw
• Avocado

INSTRUCTIONS

1. Chop skinless flathead fillets into bite sized pieces.
2. In a mixing bowl add chopped flathead fillets, polenta, mexican chilli powder and salt.
3. Mix thoroughly ensuring all flathead pieces are coated evenly.
4. In a non-stick pan heat olive oil and cook coated flathead pieces for 3 – 4 minutes turning occasionally ensuring they are cooked all the way through or until piping hot in the centre.
5. In a different pan heat up mini tortillas.
6. In a seperate mixing bowl add light sour cream, lime juice, water and mix.
7. On heated tortillas add coleslaw, sliced avocados, cooked flathead pieces and top with sour cream mix.
8. Wrap the tortilla, serve and enjoy!