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Export 18 ingredients for grocery delivery
Step 1
Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.
Step 2
In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.
Step 3
Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
Step 4
In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.
Step 5
Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
Step 6
Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.
Step 7
Serve warm tortilla filled with fish and slaw, topped with avocado cream.
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