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Crispy white fish in soft tortillas with crunchy cabbage slaw, lime and creamy sauce. Fresh and light.
Cut the fish into strips and season with cumin, paprika and salt.
Coat lightly in flour and fry or pan-cook until golden and flaky.
Shred the cabbage and toss it with lime juice and a little sour cream.
Warm the tortillas until soft.
Fill each tortilla with fish, cabbage slaw, a drizzle of sour cream and cilantro.
