Double Crumbed Fish & Smokey Aioli Tacos
with Slaw & Cucumber
Our newest protein on the market is deliciously tender crumbed basa. This fish dish works a treat with slaw and smokey aioli and will change the way you want your fish forever. Fish tacos for the win!
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
1
Cucumber
1 packet
Baby Spinach Leaves
2 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1 packet
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Roughly chop baby spinach leaves.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• While the fish is cooking, in a large bowl, combine slaw mix, half the smokey aioli and a drizzle of white wine vinegar. Season, then toss to coat. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through.
• Slice fish. • Spread remaining smokey aioli over tortillas. • Top each tortilla with slaw, cucumber and crumbed fish to serve. Enjoy!