HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Smokey Fish Tacos
Mexican Smokey Fish Tacos

Mexican Smokey Fish Tacos

with Charred Corn & Rainbow Slaw

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Pull up next to a beach in Mexico and you'll undoubtedly smell the delicious aromas 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.


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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


½ tin


1 bag


1 packet

white fish fillets


1 bag

shredded red cabbage

1 sachet

Mexican Fiesta spice blend

6 unit

mini flour tortillas


1 tub

smokey aioli


1 unit


Not included in your delivery

olive oil

2 tsp

vinegar (white wine or red wine)

2 tsp

plain flour


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat28.8 g
of which saturates3 g
Carbohydrate57.8 g
of which sugars11.5 g
Dietary Fibre0 g
Protein39.3 g
Cholesterol0 mg
Sodium1680 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Large Non-Stick Pan
Small Bowl
Shallow Dish
Instructionsarrow up iconarrow up icon
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Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Roughly chop the coriander. Roughly chop the tomato. Slice the white fish fillets into 2cm thick strips.


In a medium bowl, combine the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the shredded red cabbage and grated carrot. Just before serving, toss to coat. TIP: Tossing just before serving will help keep the cabbage crisp.


Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are jumping out. Transfer to a small bowl.


In a shallow bowl, combine the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the fish strips and gently toss to coat in the spiced flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes each side. TIP: The fish is cooked through when the centre turns from translucent to white.


While the fish is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.


Bring everything to the table. Build your tacos by spreading some smokey aioli onto the base of a tortilla and topping with some dressed slaw, tomato and fish. Top with the charred corn and the coriander.