Ingredients:
- 1 pack Woh Hup Black Pepper Chicken Paste
- 200 grams tilapia fillet
- Salt
- Pepper
- Paprika
- 70 grams purple cabbage (shredded)
- 100 grams white cabbage (shredded)
- 40 grams carrot (shredded)
- 20 grams spring onion (sliced thinly)
- 2 tbsp mayonnaise
- 1 tbsp calamansi lime juice
- 2 tbsp oil
- 1 tbsp vinegar
- 1 tbsp water
- 1/4 tsp brown sugar
- 4pcs taco shell
Preparation:
1. Marinate both sides of the tilapia fillet with some salt, pepper and paprika then set aside.
2. In a big bowl, add purple cabbage, white cabbage, carrot, spring onion, mayonnaise and calamansi lime juice, mix till well combine.
3. Heat up a pan with oil and pan-fry both sidesof the fish fillet and dish up. Using the same pan on low heat, add one packet of Woh Hup Black Pepper Chicken Paste, vinegar, water and brown sugar and cook till well combine.
4. Turn off the fire and add in the fish, break into smaller pieces and coat evenly with the paste.
5. Spoon the fish fillings into the taco shells and top it up with coleslawa and garnish with sesame seed and ready to serve.
