Baja Fish Tacos
with Quick Pickled Onion & Creamy Coconut Chilli Mayo
Transport yourself to a beautiful Mexican beach, where the ocean is blue and the fish tacos are delicious. OK, we may not have packed the ocean in your box, but these bright and zingy tacos with lightly spiced fish, creamy coconut mayonnaise and quick pickled onions will make your weeknight dinners feel like a vacation!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ unit
red onion
1 packet
white fish fillets
(Contains Fish;)
1 head
cos lettuce
1 unit
cucumber
1 tub
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
¼ cup
white wine vinegar
2 tsp
water (for the sauce)
2 tsp
sugar
2 tsp
salt (for the pickle)
1.5 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt (for the fish)
¼ cup
water (for the pickle)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients list). In a small bowl, combine the red onion, white wine vinegar, water (for the pickle), sugar and salt (for the pickle). Stir well to coat the onion in the liquid and set aside. Drain the liquid just before serving. TIP: If you don’t like pickled onion, feel free to just thinly slice and pan-fry it for 3-4 minutes after cooking the fish in step 4.
Cut the white fish fillets into 2 cm strips. Shred the cos lettuce. Finely chop the cucumber.
In a small bowl, combine the coconut chilli mayonnaise and the water (for the sauce). TIP: Adding the water will loosen the mayo to make it easier to drizzle.
On a plate, mix the Mexican Fiesta spice blend, plain flour and salt (for the fish) and season with a pinch of pepper. TIP: If you’d like less heat, substitute some of the spice blend for more flour! Add the white fish fillet strips and turn to coat in the spiced flour. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the fish and cook for 2-3 minutes on each side, or until golden and cooked through. TIP: Ling is a firm fish, we've chosen it as it doesn't break up much in the pan! 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, or until warmed through.
Serve everything on the table. Build your tacos by adding some cos lettuce and fish to a tortilla. Add the diced cucumber and pickled onion and drizzle over some of the creamy coconut chilli mayonnaise.