Ingredients
2 tbsp butter
½ tsp SIDS CRAZY LEMON
250 g gurnard fillets
3 cups coleslaw mix
½ cup coriander leaves
8 tacho shells, warmed
Pico de gallo
Guacamole
Sour cream
Directions
Put butter and SIDS CRAZY LEMON in a 30 cm nonstick frypan over medium-low heat just until bubbles begin to form then add fish.
Sauté 7-10 minutes until golden brown on both sides and flaky. Remove from frypan.
Stir in coleslaw and coriander until coated and heated through.
Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and Pico de gallo, Guacamole and additional toppings.
