Name: Soft Taco's with Basa and Kiwi Salsa with red cabbage and sour cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 piece Mini tortillas; 2 piece Basa fillet; 1 sachet(s) Mexican-style spices; 1 piece Onion; 200 g Shredded red cabbage; 1 piece Kiwi; 1 piece Avocado; 1 piece Lime; 50 g Organic sour cream; 10 g Fresh coriander; ½ piece Jalapeño; 1 tablespoon [Plant-based] butter; 1 tablespoon Extra virgin olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

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Recipes

Soft Taco's with Basa and Kiwi Salsa

with red cabbage and sour cream

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Allergens:

Tarwe

•Vis

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Mini tortillas

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

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

(May be present: Selderij)

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

Energy (kJ)2803 kJ

Calories670 kcal

Fat33.1 g

Saturated Fat9.6 g

Carbohydrate58.9 g

Sugar14.8 g

Dietary Fiber10 g

Protein32.5 g

Cholesterol15 mg

Salt1.5 g

Trans Fat0.1 g

Potassium342.8 mg

Calcium50 mg

Iron0.6 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

Cooking Steps

Dice the onion. Peel and dice the kiwi. Halve and pit the avocado, then remove the skin and dice the flesh. Chop the fresh herbs. Quarter the lime.
In a bowl, combine the kiwi, avocado, half of both the onion and fresh herbs (see Tip). Add the honey and the juice of 1 lime wedge per person. Season with salt and pepper.

Tip: If you don't like raw onion, fry all the onion with the fish instead.

Melt a knob of butter in a frying pan over medium-high heat and fry the fish with the rest of the onion for 3 minutes per side. In the last minute, add the Mexican-style spice mix*. Season with salt and pepper.
In a clean frying pan, heat the tortillas 1 - 2 minutes.

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

In a bowl, combine the shredded red cabbage with the extra virgin olive oil and season with salt and pepper to taste.
Cut off the top of the jalapeño pepper*, then roll the jalapeño pepper in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then chop the jalapeño pepper.

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

Fill the tortillas with the shredded red cabbage, avocado-kiwi salsa and fish.
Drizzle over the sour cream and garnish with the jalapeño and the rest of the fresh herbs.
Combine the rest of the shredded red cabbage with the rest of the salsa and serve as a side salad.
Serve with the rest of the lime wedges.

Did you know.. compared to other vegetables, red cabbage is very high in calcium, fibre and vitamin C.