Crispy Threadfin Tacos with Avocado & Crunchy Cabbage Slaw

Light, fresh, and full of texture, these tacos feature flaky, spice-crusted threadfin fillets nestled in warm tortillas with a crisp, zesty cabbage slaw and creamy avocado. A hit of lime and fresh coriander brings everything together for a bright, satisfying meal that's equally at home on a weeknight table or a casual weekend spread. With a kid-friendly sausage swap option, it's an easy way to please the whole family in about 20 minutes.

Serves: 4 | Cooking Time:

Threadfin

  • 400–500g Threadfin fillets
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • Salt and pepper

Slaw

  • 150g green cabbage, finely shredded
  • 150g Lebanese cucumber, finely sliced
  • ½ iceberg lettuce, shredded
  • 1 avocado, sliced
  • Juice of 1 lime
  • 2 tbsp Greek yoghurt or mayonnaise
  • Salt and pepper

To serve

  • 8 small tortillas
  • Lime wedges
  • Fresh coriander, optional

  1. Pat the Threadfin dry with paper towel and cut into chunky taco-sized strips.
  2. Combine paprika, cumin, garlic powder, salt and pepper. Sprinkle over the fish.
  3. Combine the cabbage, cucumber and iceberg lettuce in a bowl.
  4. Mix the yoghurt or mayonnaise with half the lime juice and a pinch of salt. Toss lightly through the slaw.
  5. Heat olive oil in a frying pan over medium-high heat.
  6. Add the Threadfin and cook for approximately 2–3 minutes on each side, depending on thickness. The fish should be opaque and flake easily but still remain juicy.
  7. Warm the tortillas according to packet directions.
  8. Fill each tortilla with crunchy slaw, Threadfin and sliced avocado.
  9. Finish with remaining lime juice and coriander if using.

Kid-friendly option:Organic beef sausages could be cooked and sliced into the tacos instead of Threadfin.

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