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.
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
Ingredients
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
Utensils
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.