Double Crumbed Fish & BBQ Mayo Tacos
with Slaw & Cucumber
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 packet
Baby Spinach Leaves
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
2
Corn
1 packet
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Halve corn cob. • Roughly chop baby spinach leaves.
• Set your air fryer to 200°C. • Place crumbed basa into 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 mins each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• While the fish is cooking, add corn and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-4 minutes.
• Drain, then return to the bowl and cover to keep warm.
- In a large bowl, combine slaw mix, half the BBQ Mayo and a drizzle of white wine vinegar. Season, then toss to coat. • Heat mini flour tortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.
• Slice fish. • Spread remaining BBQ mayo over tortillas. • Top each tortilla with slaw and crumbed fish. Top corn cobs with butter to serve. Enjoy!
