Crispy Fish Tacos with Crunchy Vegetables
on wholewheat tortillas with smoky mayonnaiseCalories
:
915 kcalProtein
:
37.5g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Tarwe
- Gluten
- Vis
- Mosterd
- Ei
- Soja
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
1 piece
Basa fillet
(Contains: Vis)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ piece
Red onion
½ piece
Tomato
½ piece
Cucumber
½ bunch
Radish
25 g
Radicchio & iceberg lettuce
½ sachet(s)
Mexican-style spices
½ teaspoon
Smoked paprika
35 g
Mayonnaise
(Contains: Mosterd, Ei)
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)3826 kJ
Calories915 kcal
Fat50.5 g
Saturated Fat12.9 g
Carbohydrate73.5 g
Sugar20.3 g
Dietary Fiber15 g
Protein37.5 g
Salt2 g
Potassium656.6 mg
Calcium72.8 mg
Iron3.5 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.
Cooking Steps
1
- Preheat the oven to 180°C.
- Slice the onion into half-rings and the cucumber into thin crescents.
- Discard the radish leaves and then thinly slice the radishes.
- In a bowl, combine the sugar with the white wine vinegar, a pinch of salt, the radish, the onion and the cucumber. 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.
