Name: W14 - Discovery: 15min - North / Central / South America - White fish - no rice - use: kiwi with red cabbage and lime
Total time: 15 min
Yield: 2
Cuisine: Mexicaans
Ingredients: 6 stuk(s) Mini-tortilla's; 2 stuk(s) Pangasiusfilet; 1 zakje(s) Mexicaanse kruiden; 1 stuk(s) Ui; 200 gram Gesneden rodekool; 1 stuk(s) Kiwi; 1 stuk(s) Avocado; 1 stuk(s) Limoen; 50 gram Biologische zure room; 10 gram Verse koriander; ½ stuk(s) Jalapeño; 1 el [Plantaardige] roomboter; 1 el Extra vierge olijfolie; 1 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

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Recepten

Mexicaanse Recepten

W14 - Discovery: 15min - North / Central / South America - White fish - no rice - use: kiwi

with red cabbage and lime

Krijg tot € 100 korting + 2 maanden gratis extra's

Allergenen :

Tarwe

•Vis

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

3 stuk(s)

Mini-tortilla's

(Bevat: Tarwe Kan bevatten: Soja, Mosterd)

1 stuk(s)

Pangasiusfilet

(Bevat: Vis)

½ zakje(s)

Mexicaanse kruiden

½ stuk(s)

100 gram

Gesneden rodekool

½ stuk(s)

Kiwi

½ stuk(s)

Avocado

½ stuk(s)

Limoen

25 gram

Biologische zure room

(Bevat: Melk (inclusief lactose))

5 gram

Verse koriander

(Kan bevatten: Selderij)

¼ stuk(s)

Jalapeño

Zelf toevoegen

½ el

[Plantaardige] roomboter

½ el

Extra vierge olijfolie

½ tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2803 kJ

Energie (kcal)670 kcal

Vetten33.1 g

waarvan verzadigd9.6 g

Koolhydraten58.9 g

waarvan suikers14.8 g

Vezels10 g

Eiwitten32.5 g

Cholesterol15 mg

Zout1.5 g

Trans Fat0.1 g

Potassium342.8 mg

Calcium50 mg

Iron0.6 mg

Benodigdheden

•Kom

Instructies

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.