Taco with Fish and Cabbage Salad

Ingredients

• 300 g white cabbage
• 300 g red cabbage
• 1 Carrot
• 1 apple
• 2 tbsp mayonnaise
• 1 tbsp Crème fraîche
• Salt
• 1 tsp mustard powder
• a pinch sugar
• 2 tbsp white wine vinegar
• 600 g white fish fillet (e.g., cod, ready to cook, skinless)
• black pepper (ground)
• 1 untreated lime (juice)
• 8 wheat tacos

Instructions

1. 1.

   Wash the white and red cabbage, remove the core, and shred or julienne both varieties.

2. 2.

   Peel the carrot, peel the apple, quarter it, remove seeds, and finely grate both.

3. 3.

   Rinse the spring onions, clean them, and slice into thin rings.

4. 4.

   Whisk mayonnaise with crème fraîche, mustard powder, and vinegar. Season with salt and sugar, then mix with the salad. Let rest for about 15 minutes.

5. 5.

   Wash the fish, pat dry, season with salt and pepper, drizzle lime juice, lightly dust with flour, and sear in a hot pan with oil until golden brown on both sides. Reduce heat and let the fish become translucent.

6. 6.

   Then break into large chunks with a fork and serve with the salad and tacos.