NZ Fish Tacos

Name: NZ Fish Tacos with Crunchy Slaw and Smokey Aioli
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Smokey Aioli; 1 Cucumber; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 Lime; 1 Carrot; 1 packet Shredded Red Cabbage; 1 packet Shredded Cabbage Mix; White Fish Fillets

with Crunchy Slaw and Smokey Aioli

Get up to $175 off

Allergens:

Eggs

•Soy

•Wheat

•Gluten

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

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Cucumber

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

Lime

Carrot

1 packet

Shredded Red Cabbage

1 packet

Shredded Cabbage Mix

White Fish Fillets

Nutrition Values

Calories457 kcal

Energy (kJ)1910 kJ

Fat18.9 g

of which saturates4.8 g

Carbohydrate48.9 g

of which sugars13.9 g

Dietary Fibre11.4 g

Protein13.2 g

Sodium1130 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.

Cooking Steps

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

In a large bowl, combine the shredded red cabbage, grated 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.

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. Add the fish to the spiced flour and gently turn to coat. Set aside on a second plate. TIP: Pat the fish dry before coating to help the flour form an even coating.

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.

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