Crumbed Fish & Smokey Aioli Tacos
with Slaw & Cucumber
Our newest protein on the market is deliciously tender crumbed basa. This fish dish works a treat with slaw and smokey aioli 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
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
crumbed basa
(Contains: Gluten, Fish, Soy, Wheat;)
1 packet
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Roughly chop baby spinach leaves.
• 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.
• While the fish is cooking, in a large bowl, combine slaw mix, half the smokey aioli and a drizzle of white wine vinegar. Season, then toss to coat. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through.
• Slice fish. • Spread remaining smokey aioli over tortillas. • Top each tortilla with slaw, cucumber and crumbed fish to serve. Enjoy!
