HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Fish Tacos
Summer Fish Tacos

Summer Fish Tacos

with Mango Mayonnaise & Coriander

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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.

Tags:Kid FriendlyLactose freeSeafood firstKid Friendly

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 Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 cup

red cabbage



½ sachet

Mexican spice mix


1 packet



1 packet

mini tortillas


1 bunch


1 tub

mango mayonnaise

(ContainsEggMay be present Tree Nuts)


long red chilli

Not included in your delivery

¼ cup

olive oil

2 tbs

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2510 kJ
Fat28.7 g
of which saturates3.3 g
Carbohydrate50.5 g
of which sugars5.4 g
Dietary Fibre0 g
Protein32.1 g
Cholesterol0 mg
Sodium782 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Plastic Bag
Instructionsarrow up iconarrow up icon
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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.