Crispy Fish Tacos

Name: Crispy Fish Tacos with crunchy vegetables & smoky mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 piece Cucumber; 1 piece Carrot; 25 g Panko breadcrumbs; 1 sachet(s) Mexican-style spices; 6 piece Mini tortillas; 50 g Radicchio & iceberg lettuce; 1 teaspoon Smoked paprika; 75 g Mayonnaise; 1 piece Red onion; 1 piece Tomato; 2 piece Pollock; 1.5 tablespoon Sugar; 3 tablespoon White wine vinegar; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

with crunchy vegetables & smoky mayonnaise

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The combination of seafood and Mexican cuisine has its roots in Mexico's coastal regions, where fresh fish and shellfish are abundant.

Tags:

Family

Allergens:

Tarwe

•Mosterd

•Ei

•Vis

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Cucumber

½ piece

Carrot

15 g

Panko breadcrumbs

(Contains: Tarwe)

½ sachet(s)

Mexican-style spices

3 piece

Mini tortillas

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

25 g

Radicchio & iceberg lettuce

½ teaspoon

Smoked paprika

35 g

Mayonnaise

(Contains: Mosterd, Ei)

½ piece

Red onion

½ piece

Tomato

1 piece

Pollock

(Contains: Vis)

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)3567 kJ

Calories853 kcal

Fat48.6 g

Saturated Fat11.9 g

Carbohydrate70.7 g

Sugar20 g

Dietary Fiber8.4 g

Protein30.1 g

Salt2 g

Potassium156.8 mg

Calcium20.3 mg

Iron0.2 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

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.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

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 thirds.
Coat the fish with a third of the mayonnaise and then coat it with the panko.
Melt the 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.

Meanwhile, wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes.
In a small bowl, combine the rest of the mayonnaise with the smoked paprika and season to taste with salt and pepper.
Dice the tomato.

Spread the tortillas with the paprika mayonnaise and then fill with the lettuce, fish and tomato, along with some of the quick-pickled vegetables.
Serve the rest of the vegetables alongside.