Tortillas with plant-based fish fingers and mango sauce
with slaw, cucumber, mango and fresh herbs- Tarwe
- Gluten
- Gerst
- Gluten
- Haver
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Ingredients
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
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
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
