Summer Fish Tacos
with Mango Mayonnaise
- Gluten
- Wheat
- Fish
- Soy
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Traces of Tree Nuts
The beauty of Summer in Australia lies in the accessibility and convenience of swimming all day and watching the sunset, drink in hand, small tasty meal in the other. Nothing fits this brief 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 lime and your family will be in for a sweet ride.
Ingredients
4 cup
red cabbage
1
lime
2 tsp
cumin
600 g
white fish fillets
(Contains: Fish;)
8
mini tortillas
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)
½ bunch
coriander
1 tub
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1
long red chilli
Not included in your delivery
3 tbs
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red cabbage and measure the required amount. Cut the lime into wedges and the white fish fillets into strips. Finely slice the long red chilli (optional) and pick the coriander leaves.
Combine the red cabbage, half of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.
Combine the plain flour, cumin and a pinch of salt in a plastic bag. Add the white fish fillets 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 fish in two batches and cook for 4-5 minutes, turning or until golden and cooked through.
Meanwhile, heat the mini tortillas in a microwave or sandwich press.
Divide the tortillas between plates. Top with the cabbage mixture, fish, coriander, mango mayonnaise and fresh chilli. Serve with the remaining lime wedges.
