Crispy Fish Tacos
with crunchy vegetables & smoky mayonnaise4.0(674)
Calories
:
953 kcalProtein
:
35.7g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Vis
- Tarwe
- Gluten
- Mosterd
- Ei
- Mosterd
- Soja
- May contain traces of allergens
The combination of seafood and Mexican cuisine has its roots in Mexico's coastal regions, where fresh fish and shellfish are abundant.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
25 g
Radicchio & iceberg lettuce
½ piece
Carrot
1 piece
Basa fillet
(Contains: Vis)
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
35 g
Mayonnaise
(Contains: Mosterd, Ei)
½ piece
Tomato
½ teaspoon
Smoked paprika
15 g
Panko breadcrumbs
(Contains: Tarwe, Gluten)
½ piece
Cucumber
½ sachet(s)
Mexican-style spices
½ piece
Red onion
Not included in your delivery
¾ tablespoon
Sugar
1.5 tablespoon
White wine vinegar
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3989 kJ
Calories953 kcal
Fat51.7 g
Saturated Fat12.8 g
Carbohydrate86 g
Sugar22.7 g
Dietary Fiber9.9 g
Protein35.7 g
Salt2.3 g
Potassium397.6 mg
Calcium52.3 mg
Iron0.4 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.
Utensils
•Bowl
•Grater
•Deep Plate
•Tall-Sided Pan
•Paper Towel
•Aluminum Foil
•Small Bowl
Cooking Steps
1
- Preheat the oven to 180°C.
- Slice the onion into half rings. Grate the carrot and slice the cucumber into thin crescents.
- In a bowl, combine the sugar with the white wine vinegar and a pinch of salt.
- Add the carrot, onion and cucumber and toss well to combine. Set aside until serving, stirring occasionally.
2
- On a deep plate, combine the panko with the Mexican-style spices* and season with salt and pepper.
- Pat the fish dry with kitchen paper and then cut into chunks.
- Coat the fish with a third of the mayonnaise and then coat it with the panko.
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the fish for 3 - 5 minutes until evenly golden-brown.
*Take care, this ingredient is spicy! Use as preferred.
3
- Meanwhile, wrap the tortillas in aluminum foil and heat in the oven for 3 - 4 minutes.
- In a small bowl, combine the smoked paprika with the rest of the mayonnaise. Season to taste with salt and pepper.
- Dice the tomato.
4
- Spread the tortillas with the smoky mayonnaise.
- Serve all the toppings separately at the table and allow everyone to assemble their own tacos.
