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Fish Tacos

with avo and slaw

Tags:
Quick
•Spicy
•Protein Rich
Allergens:
Fish
•Wheat
•Egg
•Mustard
•Sulphites

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Hake

(Contains Fish)

8 unit(s)

Tortilla

(Contains Wheat)

1 unit(s)

Cabbage

1 sachet(s)

Chipotle Paste

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 unit(s)

Carrot

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat28.9 g
of which saturates6.8 g
Carbohydrate73.6 g
of which sugars18.1 g
Dietary Fiber4.6 g
Protein35.5 g
Cholesterol0 mg
Salt3.14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve the cabbage, cut out and discard the tough core, then thinly slice.

Trim the carrot, then coarsely grate (no need to peel).

2

Mix the cabbage with the aioli and season to taste with salt and pepper. 

Just before serving toss the grated carrot with the salad leaves, apple cider vinegar and a drizzle of oil. Season to taste with salt, pepper and sugar. 

3

Place a large pan over medium-high heat with a drizzle of oil. Pat the hake dry with kitchen paper. Season with Mexican spice mix and season with salt and pepper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

4

Fill the tortillas with cabbage slaw and tossed salad. Gently break the hake into large chunks with a fork, then divide between the tortillas. Drizzle over the chipotle and sweet chilli sauce. Serve any remaining salad and slaw by the side.