American Fish Tacos

Name: American Fish Tacos with Tomato Salsa & Coriander Yoghurt
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 unit tomato; 1 unit cucumber; ½ unit onion; 1 unit carrot; 1 bunch coriander; 1 packet white fish fillets; ½ tsp white wine vinegar; 1 sachet All-American Spice Blend; 2 tsp plain flour; ¼ tsp salt; 1 packet Greek-Style Yoghurt; 6 unit Mini Flour Tortillas; 1 bag salad leaves

with Tomato Salsa & Coriander Yoghurt

Get up to $175 off

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:

Fish

•Gluten

•Milk

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

tomato

1 unit

cucumber

½ unit

onion

1 unit

carrot

1 bunch

coriander

1 packet

white fish fillets

(Contains: Fish; )

1 sachet

All-American Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

6 unit

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

salad leaves

Not included in your delivery

olive oil

½ tsp

white wine vinegar

2 tsp

plain flour

(Contains: Gluten; )

¼ tsp

salt

Nutrition Values

/ per serving

Calories2780 kcal

Fat26 g

of which saturates4.7 g

Carbohydrate60.9 g

of which sugars16.1 g

Protein40.6 g

Sodium1950 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

•Chopping board

•Grater

•Knife

•Large Non-Stick Pan

•Medium Bowl

•Small Bowl

Cooking Steps

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.

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.

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.

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.

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.

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.