Summer Fish Tacos
with Mango Mayonnaise & Coriander
- Gluten
- Wheat
- Fish
- Soy
- Eggs
- May contain traces of allergens
- Milk
- 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, tasty meal in the other. Nothing fits this brief more than a taco - with crispy fish inside no less! Watch out for a hint of sweet mango amidst the expected tang of mayonnaise.
Ingredients
2 cup
red cabbage
1
lime
½ sachet
Mexican Spice Mix
(Contains: Gluten;)
1 packet
Hoki
(Contains: Fish;)
1 packet
mini tortillas
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)
1 bunch
coriander
1 tub
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1
long red chilli
Not included in your delivery
¼ cup
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Cut the lime into wedges, cut the hoki fillets into strips, and deseed and finely slice the long red chilli (optional).
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, mild Mexican spice mix and a pinch of salt in a plastic bag. Add the hoki 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 hoki 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, hoki fillets, coriander, mango mayonnaise and fresh chilli. Serve with the remaining lime wedges.
