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Mexican Fiesta Fish Tacos

Mexican Fiesta Fish Tacos

with Slaw and Smokey Aioli

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Pull up next to a beach in Mexico and you'll undoubtedly smell the delicious aroma of fish tacos. This homemade version might be missing the ocean breeze, but still maintains the spicy, zingy and fresh flavours of the original creation – all in a flash!

Allergens:FishGlutenEggs

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

cucumber

½ unit

lime

1 unit

carrot

1 packet

white fish fillets

(ContainsFish)

1 bag

shredded red cabbage

1 sachet

Mexican Fiesta spice blend

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

smokey aioli

(ContainsEggsMay be presentTree Nuts)

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3070 kJ
Fat30.6 g
of which saturates3.1 g
Carbohydrate68.3 g
of which sugars10.1 g
Protein40.7 g
Sodium1650 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the cucumber into 0.5cm batons. Zest the lime (see ingredients list) to get a pinch, then juice. Grate the carrot (unpeeled). Cut the white fish fillets into 1cm strips.

2

In a large bowl, combine the shredded red cabbage, carrot, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the lime juice. Season with salt and pepper. Toss to coat and set aside.

TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.

3

SPICY! The spice blend is hot, use less if you're sensitive to heat. Combine the Mexican Fiesta spice blend, lime zest, plain flour, the salt and a pinch of pepper on a plate. Pat the fish dry with paper towel, then add to the spiced flour and gently turn to coat. Set aside on a second plate.

TIP: Patting the fish dry before coating will help the flour form an even coating

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the fish 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

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 spreading some smokey aioli over a tortilla, then top with some slaw, Mexican fiesta fish and cucumber.