Place the combined cabbage, carrot, beetroot and ½ cup of the cilantro in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.
Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through.
Meanwhile, heat the tortillas following packet directions.
Place tortillas on a board. Spoon coleslaw, fish, chili and remaining cilantro onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling.
Serve with lime wedges.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.