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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:GlutenFishSoyEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 cup

red cabbage

½

lemon

¼ sachet

mild Mexican spice blend

(ContainsGluten)

2 fillet

ling

(ContainsFish)

4

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

½ bunch

coriander

2 tbs

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1

long red chilli

Not included in your delivery

1.5 tbs

olive oil

1 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat33.4 g
of which saturates4 g
Carbohydrate65.9 g
of which sugars7.2 g
Dietary Fiber0 g
Protein44.5 g
Cholesterol0 mg
Sodium857 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Large Bowl
Pan
Plastic Bag
Instructionsarrow up iconarrow up icon
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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.

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.

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.