American Fish Tacos
with Tomato Salsa & Coriander Yoghurt
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.
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
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
1 packet
Greek-style yoghurt
(ContainsMilk)6 unit
mini flour tortillas
(ContainsGluten)1 bag
rocket leaves
Not included in your delivery
olive oil
½ tsp
white wine vinegar
2 tsp
plain flour
(ContainsGluten)¼ tsp
salt
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.