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Mexican Recipes

Fish Tacos

Fish Tacos

Fish Tacos

with Crunchy Slaw & Mango Mayo

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Nothing fits the brief for colourful, convenient eating more than a taco – with crispy fish inside no less! The real star of this dish is the mayonnaise from Roza’s. There’s a hint of sweet mango amidst the expected tang of mayonnaise. Douse these tacos in a good squeeze of lemon and your family will be in for a sweet ride.

Allergens:

Gluten

•Wheat

•Fish

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 cup

red cabbage

½

lemon

¼ sachet

Mild Mexican Spice Blend

(Contains: Gluten;)

2 fillet

Ling

(Contains: Fish;)

4

mini flour tortillas

(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)

½ bunch

coriander

2 tbs

mango mayonnaise

(Contains: Eggs; May be present: Tree Nuts.)

1

long red chilli

Not included in your delivery

1.5 tbs

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

Nutritional Values

per serving

Calories3190 kcal

Fat33.4 g

of which saturates4 g

Carbohydrate65.9 g

of which sugars7.2 g

Protein44.5 g

Sodium857 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Large Bowl

•Pan

•Plastic Bag

Cooking Steps

Finely slice the red cabbage

1

To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Juice the lemon. Cut the ling into strips, pick the coriander leaves, and finely slice the long red chilli.

Combine the red cabbage, olive oil and the lemon juice

2

Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.

Coat the ling

3

Combine the plain flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the ling to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the ling strips and cook for 4-5 minutes, turning or until golden and cooked through.

4

Meanwhile, heat the mini flour tortillas in a microwave or sandwich press.

5

To serve, divide tortillas between plates. Top with the cabbage mixture, ling, coriander, mango mayonnaise and fresh long red chilli.

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