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!
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Baby spinach leaves
1 packet
Crumbed basa
2 packet
Slaw mix
1 packet
Smokey aioli
1 packet
White wine vinegar
drizzle
Mini flour tortillas
6
• 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!
4154
kJ
Energy (kJ)
992
kcal
Calories
44.4
g
Fat
15
g
of which saturates
99.1
g
Carbohydrate
15.2
g
of which sugars
7.7
g
Dietary Fibre
43
g
Protein
1550
mg
Sodium
