Easy recipe Crispy Fish Tacos with Almond Cabbage Slaw Guacamole

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three hundred and seventy g Old El Paso Soft Taco Kit - Crispy Chicken about five hundred g Barramundi Fillets, from the deli, pat dry with paper towel, cut into large chunks about two tbsp Gold’n Canola Oil one third cup Lucky Natural Almonds, toasted, chopped about two about one/about two cups Cabbage, finely shredded about one/about two cup Fresh Coriander Leaves two hundred g Coles Guacamole Dip Fresh Lime Wedges, for garnish Follow directions on the kit for coating the fish using the oil. Cook in oven as directed for eight-about ten minutes, or until just cooked and crispy. Meanwhile combine the, cabbage (Recipes by ingridients cabbage) almonds, coriander (Recipes by ingridients coriander) leaves in a medium bowl. Crispy Fish Tacos with Almond Cabbage Slaw Guacamole. Heat tortillas according to packet directions. Fill each tortilla with the cabbage (Recipes by ingridients cabbage) and almond (Recipes by ingridients almond) mixture, fish, some guacamole dip and drizzle with the chilli (Recipes by ingridients chilli) sauce (Recipes by ingridients sauce) from the kit. Crispy Fish Tacos with Almond Cabbage Slaw Guacamole. Squeeze over some lime. .