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Tortillas with plant-based fish fingers and mango sauce

Tortillas with plant-based fish fingers and mango sauce

with slaw, cucumber, mango and fresh herbs

Tags:
Plant-based
Extra Veggies
Allergens:
Tarwe
Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 piece

Mini tortillas

(Contains: Tarwe May be present: Soja, Mosterd)

3 piece

Plant-based fish fingers

(Contains: Tarwe, Gluten May be present: Soja, Mosterd, Gerst, Haver)

½ piece

Red onion

100 g

Rainbow slaw mix

½ piece

Mango

½ piece

Persian cucumber

5 g

Fresh coriander & mint

(May be present: Selderij)

½ sachet(s)

BBQ spice rub

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

to taste

Extra virgin olive oil

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3072 kJ
Calories734 kcal
Fat31.7 g
Saturated Fat4 g
Carbohydrate89.3 g
Sugar28 g
Dietary Fiber14.1 g
Protein16.1 g
Salt2.1 g
Potassium246.1 mg
Calcium32.5 mg
Iron0.9 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
Peeler or Cheese Slicer
Tall-Sided Pan
Aluminum Foil

Cooking Steps

1
  • Preheat the oven to 200°C (see Tip).
  • Use a peeler or cheese slicer to shave the cucumber into thin ribbons.
  • In a bowl, mix the sugar and half of the white wine vinegar. Add the cucumber, set aside, and stir occasionally.
  • Chop the onion into half rings. Chop the fresh herbs. 

Tip: You will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.

2
  • In a second bowl, mix the slaw with the fresh herbs and extra virgin olive oil to taste. Season with salt and pepper.
  • Heat a drizzle of sunflower olive oil in a frying pan over medium heat. Fry the 'fish' fingers for 3 minutes per side, or until evenly browned.
  • Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
3
  • Peel the mango and cut into thin strips.
  • Transfer 1/3 of the mango to a tall container along with the mayonnaise, BBQ rub* and the rest of the white wine vinegar. Process with an immersion blender until smooth (add a splash of water if necessary).
  • Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

4
  • Fill each wrap with the slaw, cucumber ribbons and mango.
  • Top with a fish finger and onion, and drizzle over the mango sauce.
  • Serve the leftover vegetables and mango on the side.

Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.

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