Baja Fish Tacos

Name: Baja Fish Tacos with Quick Pickled Onion & Creamy Coconut Chilli Mayo
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ unit red onion; ¼ cup white wine vinegar; 2 tsp water (for the sauce); 2 tsp sugar; 2 tsp salt (for the pickle); 1 packet white fish fillets; 1 head cos lettuce; 1 unit cucumber; 1 tub coconut sweet chilli mayonnaise; 1.5 tbs plain flour; 6 unit mini flour tortillas; 2 sachet Mexican Fiesta spice blend; ¼ tsp salt (for the fish); ¼ cup water (for the pickle)

with Quick Pickled Onion & Creamy Coconut Chilli Mayo

Up to 180$ + Free Treats / Extras for Life

Transport yourself to a beautiful Mexican beach, where the ocean is blue and the fish tacos are delicious. OK, we may not have packed the ocean in your box, but these bright and zingy tacos with lightly spiced fish, creamy coconut mayonnaise and quick pickled onions will make your weeknight dinners feel like a vacation!

Allergens:

Fish

•Eggs

•Gluten

•Wheat

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ unit

red onion

1 packet

white fish fillets

(Contains: Fish;)

1 head

cos lettuce

1 unit

cucumber

1 tub

coconut sweet chilli mayonnaise

(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)

6 unit

mini flour tortillas

(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)

2 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup

white wine vinegar

2 tsp

water (for the sauce)

2 tsp

sugar

2 tsp

salt (for the pickle)

1.5 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt (for the fish)

¼ cup

water (for the pickle)

Nutritional Values

per serving

Calories2780 kcal

Fat26.4 g

of which saturates2.7 g

Carbohydrate61.4 g

of which sugars13 g

Protein40.8 g

Sodium3790 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Small Bowl

•Chopping board

•Knife

•Plate

•Spatula

•Large Non-Stick Pan

Cooking Steps

Thinly slice the red onion (see ingredients list). In a small bowl, combine the red onion, white wine vinegar, water (for the pickle), sugar and salt (for the pickle). Stir well to coat the onion in the liquid and set aside. Drain the liquid just before serving. TIP: If you don’t like pickled onion, feel free to just thinly slice and pan-fry it for 3-4 minutes after cooking the fish in step 4.

Cut the white fish fillets into 2 cm strips. Shred the cos lettuce. Finely chop the cucumber.

In a small bowl, combine the coconut chilli mayonnaise and the water (for the sauce). TIP: Adding the water will loosen the mayo to make it easier to drizzle.

On a plate, mix the Mexican Fiesta spice blend, plain flour and salt (for the fish) and season with a pinch of pepper. TIP: If you’d like less heat, substitute some of the spice blend for more flour! Add the white fish fillet strips and turn to coat in the spiced flour. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the fish and cook for 2-3 minutes on each side, or until golden and cooked through. TIP: Ling is a firm fish, we've chosen it as it doesn't break up much in the pan! TIP: The fish is cooked through when it turns from translucent to white.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

Serve everything on the table. Build your tacos by adding some cos lettuce and fish to a tortilla. Add the diced cucumber and pickled onion and drizzle over some of the creamy coconut chilli mayonnaise.