Crumbed Fish Tacos
with Charred Pineapple Salsa & Zesty Slaw
It’s the freshness of the ocean wrapped up in a taco, it can’t get any better. Oh wait, it can because we’re crumbing these dory fillets with a smokey Aussie spice mix. Bring it back to the beach with a pineapple salsa and these tacos are very hard to beat.
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 tin
Pineapple Slices
½
lime
1 packet
Smooth Dory Fillets
(Contains fish; )
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer to a plate, then roughly chop. • Meanwhile, zest lime to get a pinch, then slice into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish into 2cm-thick strips.
• In a small bowl, combine charred pineapple, a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a medium bowl, combine shredded cabbage mix, mayonnaise, lime zest, a squeeze of lime juice and a drizzle of olive oil. Season to taste.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Gently coat fish strips in the flour mixture, followed by the egg and finally the breadcrumb mixture. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • Cook crumbed fish in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Top tortillas with crumbed fish, charred pineapple salsa and zesty slaw. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!