First Fresh New Zealand

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4 tortillas
2 medium to large cod filets
2 tablespoons olive oil
1 Sunkist® lemon, juiced
2 teaspoons garlic powder
salt + pepper
3 Sunkist® Minneola tangelos
1 cup thinly sliced purple cabbage
1 cup thinly sliced Napa cabbage
1/2 cup shredded carrot
1 tablespoon roughly chopped cilantro for garnish

Coleslaw Dressing Ingredients

1/4 cup tahini
1 tablespoon maple syrup
1/2 Sunkist® Minneola tangelo, juiced
2 teaspoons apple cider vinegar
salt and pepper to taste
1/4 cup water


  1. Preheat the oven to 400 degrees F.
  2. Season the cod with olive oil, lemon, salt, pepper and garlic powder.
  3. Bake for about 10 minutes until the fish is opaque. Meanwhile, prepare the slaw for the tacos (instructions below).
  4. Supreme the Minneola tangelos so that they are cut into segments. Toss with cabbage and shredded carrot.
  5. Pour dressing over the slaw mix and combine.
  6. Assemble tacos by heating the tortillas, adding the slaw and about ½ of each fish filet.
  7. Garnish with chopped cilantro and serve.

Dressing Directions

  1. In a small bowl combine the ingredients for the dressing.
  2. Slowly add water in small increments, occasionally mixing ingredients together until desired thickness is reached.

Recipe sourced from Sunkist