Fish Tacos with Avocado-Kiwi Salsa & Sour Cream
with jalapeño, red cabbage & fresh herbs- Tarwe
- Gluten
- Vis
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Recipe Developer Steffi: "Fish tacos are often paired with fruit; you'll commonly see them with mango or pineapple, for example. This time I went with a different fruit: kiwi! You'll use it in a salsa – the tangy flavour of the kiwi pairs perfectly with the creamy avocado."
Ingredients
4 piece
Mini tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
1 piece
Basa fillet
(Contains: Vis)
½ sachet(s)
Mexican-style spices
½ piece
Onion
100 g
Shredded red cabbage
½ piece
Kiwi
½ piece
Avocado
½ piece
Lime
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
¼ piece
Jalapeño
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion (see Tip).
- Roughly chop the fresh herbs.
- Peel and dice the kiwi. Quarter the lime.
- Halve and pit the avocado, then remove the skin and dice the flesh.
Tip: half of the onion will be served raw, but if preferred you can fry all of it with the fish instead.
- Melt a knob of butter in a frying pan over medium-high heat.
- Cut the fish into smaller pieces and fry it with half of the onion for 3 minutes per side.
- Add the Mexican-style spices* during the final minute of cooking. Season to taste with salt and pepper.
- Deseed the jalapeño* and slice into thin rings.
*Take care, these ingredients are spicy! Use as preferred.
- In a bowl, combine the kiwi with the avocado, the honey, the rest of the onion and half of the fresh herbs.
- Squeeze a quarter lime per person directly into the bowl.
- Season to taste with salt and pepper.
- Heat a clean frying pan over medium-high heat and warm the tortillas for 1 - 2 minutes.
- In a bowl, combine the red cabbage with the extra virgin olive oil. Season to taste with salt and pepper.
- Serve all the toppings separately at the table and allow everyone to assemble their own tacos as preferred.
- Serve the rest of the lime wedges alongside.
