Fish Tacos in Curried Aioli
with sweetcorn and tomato salsa4.0(65)
Calories
:Â
687 kcalProtein
:Â
35g proteinTotal
:Â
20 minutesDifficulty
:Â
EasyQuick
Eat Me First
Protein Rich
Allergens:
- Fish
- Sulphites
- Wheat
- Egg
- Mustard
Fish tacos with vibrant sweetcorn salsa and creamy curried aioli are just the simple yet fun and refreshing dish you're looking for this weeknight evening!
Ingredients
Serving amount
1 pack(s)
Sweetcorn
250 grams
Hake
(Contains: Fish)
1 unit(s)
Tomato
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
120 grams
Salad Leaves
1 unit(s)
Scallion
8 unit(s)
Tortilla
(Contains: Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Korma Curry Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Flour
to taste
Sugar
Nutrition Values
Energy (kJ)2873 kJ
Energy (kcal)687 kcal
Fat30.4 g
of which saturates7.4 g
Carbohydrate66.9 g
of which sugars12.9 g
Dietary Fiber1.1 g
Protein35 g
Salt4.2 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
•Sieve
Cooking steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain the sweetcorn in a sieve.
- Place a large pan over high heat (no oil).
- Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
- Stir only twice during this time—you want the sweetcorn to pick up a nice colour.
TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.
2
- Meanwhile, pat the hake dry with kitchen paper and coat with 1 tbsp flour (double for 4p). Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
- Cut the tomato into 2cm chunks.
- In a medium bowl, combine the vinegar with ½ tsp of sugar (double for 4p), salt and pepper. This is your dressing
- When the sweetcorn is finished cooking, add it to the dressing along with the tomato and toss to coat.
3
- Give the pan a wipe and return to medium-high heat with a drizzle of oil.
- Once hot, lay the hake into the pan and fry until golden, 4-5 mins on each side. IMPORTANT: Fish is cooked when opaque in the centre.
- Once cooked, transfer from the pan to a board to slice before serving.
4
- While the fish is frying, trim the salad leaves, halve lengthways and thinly slice widthways.
- Trim and thinly slice the scallion.
- Pop the tortillas into the oven to warm, 1-2 mins.
5
- Mix the aioli and korma paste in a small bowl.
- When the fish is cooked, carefully slice the fillets into 2cm thick fingers.
TIP: Don't worry if the fish breaks apart while slicing, it will still taste just as delicious!
6
- Share the tortillas between plates.
- Top with salad leaves, load on the fried fish and sprinkle on the charred corn and tomato salsa.
- Drizzle over the curried aioli.
- Finish by topping with the sliced scallion.
