Crumbed Fish & BBQ Mayo Tacos
with Slaw & Cucumber
Our fave protein on the market is deliciously tender crumbed basa. This fish dish works a treat with slaw and BBQ mayo and will change the way you want your fish forever. Fish tacos for the win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Baby Spinach Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
1
Cucumber
1 packet
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Thinly slice cucumber into rounds.
• Roughly chop baby spinach leaves.
• Set air fryer to 200°C.
• Place crumbed basa into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked
through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• While the fish is cooking, in a large bowl, combine slaw mix, half the BBQ mayo and a drizzle of white wine vinegar. Season to taste, then toss to coat.
• Heat mini flourtortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.
Little cooks: Help with tossing the salad!
• Slice fish.
• Spread remaining BBQ mayo over tortillas.
• Top each tortilla with slaw, cucumber and crumbed fish to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, tear over the coriander and sprinkle tacos with Cheddar cheese and pickled jalapeños to serve.
Little cooks: Take the lead and help build the tacos!
