Quick Crumbed Fish Tacos
with Cucumber 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 cucumber salsa and these tacos are very hard to beat.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
cucumber
½
lemon
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
• Roughly chop cucumber. Zest lemon 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 cucumber, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a medium bowl, combine shredded cabbage mix, mayonnaise, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a shallow bowl, add 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. • Coat fish strips in the flour mixture, followed by the egg and finally the breadcrumb mixture. • Heat a large frying pan over 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.
TIP: Add extra oil if needed so the fish does not stick to the pan.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Top tortillas with zesty slaw, cucumber salsa and crumbed fish. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!