Fish
Give taco night a pescatarian vibe with these gently spiced, Tex Mex-style fish fillets wrapped up with creamy avocado, tangy pickle and crunchy cabbage slaw. They're too good to stop at one, so make sure you have enough to go round.
Place fish in a bowl with Tex Mex Mix Tape blend and season with salt and pepper. Set aside at room temperature while you prepare the remaining ingredients.
Thinly slice eschalots and place in a bowl with red wine vinegar and a pinch of salt flakes. Toss to coat, then set aside to pickle. Thinly shred cabbage and set aside.
Rinse and finely chop coriander leaves, reserving some whole to serve. Scoop flesh from avocado and place in a bowl with chopped coriander, sour cream and lime juice. Mash together with a fork until smooth. Season with salt and pepper.
Heat a non-stick frypan over medium heat. Warm tortillas in frypan, in batches, for 30 seconds, then wrap in a clean tea towel to keep warm.
Heat oil in the frypan over medium heat. Add the fish and cook for 2-3 minutes each side until golden and cooked through.
Spread avocado dressing over the warm tortillas. Top with cabbage, fish, pickled eschalot, coriander leaves and jalapeños to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
