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