Build Your Own Mediterranean Fish Tacos
with Salad & Mango Mayo
- Fish
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Traces of Tree Nuts
This Mediterranean twist on a Mexican favourite delivers the perfect parcel of zest, crunch and mango mayo. It’s like Summer got all wrapped up and delivered to you in the form of a warm and juicy taco!
Ingredients
1 packet
Cod
(Contains: Fish;)
2 clove
garlic
1 unit
lemon
2 sachet
oregano citrus spice blend
2 unit
carrot
1 unit
cucumber
1 head
cos lettuce
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tub
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
Not included in your delivery
olive oil
½ tsp
salt
Utensils
Cooking Steps
Peel and crush the garlic. Slice the lemon into wedges and juice to get 1 tbs. Slice the cod fillets lengthways into 2 cm wide strips.
In a large bowl, combine the oregano citrus spice blend, garlic, salt (use suggested amount), lemon juice, a good drizzle of olive oil and a pinch of pepper. Add the cod and gently toss to coat. TIP: The cod is a very delicate fish, so be careful. Don't worry too much if some flakes off!
Grate the carrot (unpeeled). Finely dice the cucumber. Finely slice the cos lettuce.
Heat a drizzle of olive oil in a large frying pan. Add the cod and cook for 2-3 minutes on each side, or until golden and cooked through. TIP: Don’t worry if the fish breaks up in the pan!
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Top each tortilla with the carrot, cucumber, shredded lettuce and cod. Drizzle over the mango mayonnaise and any remaining pan juices. Serve any remaining lemon wedges on the side.
