DIY Fusion Fish Tacos with Middle Eastern Spices
pick 'n' mix toppings: mango chutney, crunchy slaw & more!
Allergens:- Vis•
- Tarwe•
- Mosterd•
- Soja•
- Mosterd•
- May contain traces of allergens
Pollock is a white fish related to cod, praised for its soft texture and full flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 piece
Pollock
(Contains: Vis)
3 piece
Mini tortillas
(Contains: Tarwe May be present: Soja, Mosterd)
20 g
Mango chutney
(Contains: Mosterd)
½ sachet(s)
Middle Eastern spice mix
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
Energy (kJ)3086 kJ
Calories738 kcal
Fat42.7 g
Saturated Fat5.7 g
Carbohydrate58.6 g
Sugar16.6 g
Dietary Fiber7.8 g
Protein28.2 g
Salt2.4 g
Potassium257.7 mg
Calcium14.1 mg
Iron0.3 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.
•Baking Sheet with Baking Paper
•Paper Towel
•Bowl
•Aluminum Foil
- Preheat the oven to 200°C.
- Pat the fish dry with kitchen paper.
- Drizzle with olive oil and coat with the Middle Eastern spices. Season with salt and pepper.
- Transfer the fish to a parchment-lined baking sheet and bake in the oven for 8 - 12 minutes.
- Meanwhile, finely dice the tomato.
- Juice half of the lime and cut the rest into wedges.
- In a bowl, combine the slaw mix with the mayonnaise and 1 tsp lime juice per person. Season to taste with salt and pepper.
- Wrap the tortillas in aluminum foil and heat in the oven for 2 - 3 minutes.
- Use two forks to shred the fish into small pieces.
- Serve all the elements separately at the table: the slaw, fish, tortillas, diced tomato, lime wedges and mango chutney.
- Allow everyone to build their own tacos as preferred.