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Fish Tacos and Tuna Salad with Slaw

Indulge in the perfect Dunch combination with our Hoki Fish Tacos for dinner and a refreshing Tuna Salad with Slaw for lunch the next day. Enjoy crispy Hoki fillets nestled in warm tortillas, topped with vibrant coleslaw, avocado, and zesty pickled onions. Then, transform the remaining ingredients into a vibrant poke-style bowl for a delightful lunchtime treat. Prep once, savor twice!
25 mins
Prep 10 Mins + Cook 15 Mins
Serves 1
10 ingredients


1 pack
Sealord Hoki Fillets (classic or gluten free)
Small flour or corn tortillas
Avocado (sliced)
2 cups
Coleslaw (red cabbage, green cabbage, spring onions)
1/4 cup
Coriander leaves, chopped
Cucumber, sliced
2 tbsp
Pickled red onion (optional)
Spicy mayo or sauces of choice
1 tsp
Black/white sesame seeds
can of Sealord Tuna (95g) Spring Water or Lemon Pepper


Step 1 of 7

Preheat the oven according to the Sealord Classic Crumb Hoki fillets cooking instructions and cook the fillets until they are golden and cooked through.

Step 2 of 7

Warm the flour tortillas in a dry frying pan or microwave them for a few seconds.

Step 3 of 7

In a bowl or lunch container, add half of the coleslaw, cucumber slices, avocado slices, pickled red onion.

Step 4 of 7

Assemble the tacos by placing coleslaw, cucumber slices, avocado slices, pickled red onion, and a cooked Hoki fillet on each tortilla.

Step 5 of 7

Drizzle with spicy mayo or sauces of your choice over the salad in the lunchbox and the assembled tacos

Step 6 of 7

Garnish the tacos and salad with coriander leaves and sprinkle black/white sesame seeds.

Step 7 of 7

Add a can of tuna to the lunchbox and enjoy for your lunch the next day.

Nutritional Information

*Nutrition figures are averages only
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