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Fish Tacos

with avo and slaw
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Get 50% off your first box!
Calories
: 
643 kcal
Protein
: 
35.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Fish
  • Egg
  • Milk
  • Mustard
Serving amount

8 unit(s)

Tortilla

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Cabbage

1 sachet(s)

Chipotle Paste

2 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Carrot

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Sweet Chilli Sauce

240 grams

Basa

(Contains: Fish)

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)2689 kJ
Energy (kcal)643 kcal
Fat23.6 g
of which saturates7.1 g
Carbohydrate73.1 g
of which sugars18.3 g
Dietary Fiber6.7 g
Protein35.7 g
Salt14.7 g
Potassium375 mg
Calcium121.8 mg
Iron1 mg
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.
•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 ranch 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 basa 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 basa 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. 

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