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American Recipes
American Fish Tacos

American Fish Tacos

with Tomato Salsa & Coriander Yoghurt

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We were inspired by the original flavours of the Californian coast with this smokey American spice-coated fish. Top it off with a refreshing coriander yoghurt and a zesty homemade salsa to bring it all together and these tacos will make for an exciting dinner.

Allergens:FishGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

tomato

1 unit

cucumber

½ unit

red onion

1 unit

carrot

1 bunch

coriander

1 packet

white fish fillets

(ContainsFish)

1 sachet

All-American Spice Blend

(May be presentGluten)

1 packet

Greek yoghurt

(ContainsMilk)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 bag

rocket leaves

Not included in your delivery

olive oil

½ tsp

white wine vinegar

2 tsp

plain flour

(ContainsGluten)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2780 kJ
Fat26 g
of which saturates4.7 g
Carbohydrate60.9 g
of which sugars16.1 g
Protein40.6 g
Sodium1950 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Finely chop the tomato and cucumber. Finely chop the red onion (see ingredients list). TIP: The onion goes in the salsa, but if you're not a fan of raw onion, thinly slice and cook it with the fish instead. Grate the carrot (unpeeled). Finely chop the coriander. Slice the white fish fillets into 2cm strips.

2

In a medium bowl, combine the tomato, cucumber, onion, carrot and 1/2 the coriander with the white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. Set aside.

3

On a plate, combine the All-American spice blend, plain flour, the salt and a pinch of pepper. Pat the fish strips dry with paper towel, then add to the flour mixture and turn to coat. Transfer to a clean plate. TIP: Patting the fish dry before crumbing helps the spiced flour form an even coating.

4

Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the fish strips and cook until golden and cooked through, 2-3 minutes each side. TIP: The fish is cooked through when it turns from translucent to white.

5

While the fish is cooking, combine the Greek yoghurt and remaining coriander in a small bowl. Season to taste with salt and pepper. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Build your tacos by adding some of the rocket leaves and American-spiced fish to the tortillas, then top with some tomato salsa and coriander yoghurt.