Double Crumbed Fish & Smokey Aioli Tacos
with Slaw & Steamed Corn- Eggs
- Fish
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Soy
Our fave 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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Smokey Aioli
(Contains: Eggs, Milk, May contain traces of allergens;)
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 packet
Slaw Mix
2
Corn
Utensils
Cooking Steps
• Halve corn cob.
• Roughly chop baby spinach leaves.
• Set your 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 to taste 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, 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 smokey aioli and a drizzle of white wine vinegar. Season to taste, then toss to coat.
Little cooks: Help with tossing the salad!
• Heat mini flour tortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.
• Slice fish.
• Spread remaining smokey aioli over tortillas.
• Top each tortilla with slaw and crumbed fish. Top corn cobs with the butter to serve. Enjoy!
Little cooks:Take the lead and help build the tacos!
