Fish "tacos" with coleslaw (Noni Jenkins)

Coleslaw

• 20 g red onion (optional)
• 40 g red cabbage
• 40 g green cabbage
• 1 carrot, cut into pieces
• ½ apple cut into halves
• 2 sprigs fresh parsley, leaves only
• 1 tbsp plain yoghurt (see Tips)
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• sea salt, to taste
• ground black pepper, to taste

Fish

• 3 tbsp crumb mix (see Tips)
• 400 g skinless, firm white fish fillets (e.g hoki or barramundi), cut into 4 cm strips
• 2 tbsp coconut oil, to fry

Build your tacos

• 4 - 6 baby cos lettuce or iceberg lettuce leaves
• ½ avocado, diced
• 10 cherry tomato, sliced
• 4 sprigs fresh coriander, leaves only
• 2 tbsp plain yoghurt (see Tips)
• sea salt, to taste
• ground black pepper, to taste
• lemon wedges, to serve