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Baja Fish Tacos

Baja Fish Tacos

with Crunchy Red Cabbage Slaw

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Flaky white fish is coated in a smoky Cajun spice to make a delicious fish taco! The crunchy radish and cabbage slaw add a heaping helping of fibre-rich veggies.

Tags:Eat First
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufSoy/SojaSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

285 g

White Fish

(ContainsFish/Poisson, Seafood/Fruit de Mer)

10 g

Cilantro

1 unit

Lime

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

170 g

Red Cabbage, shredded

56 g

Radish, sliced

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Cajun Seasoning

6 unit

Flour Tortillas, 6"

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

10 g

Garlic

Not included in your delivery

½ tbsp

Sugar*

3 tsp

Salt*

2 tbsp

Oil*

Nutrition Values
Nutrition Values
Calories671 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol79 mg
Sodium901 mg
Utensils
Utensils
Garlic Press
Paper Towel
Zester
Small Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
InstructionsPDF
Instructions
1

We only use seafood that is fished or farmed in a sustainable manner to protect the health and function of our oceans!

Wash and dry all produce.* Mince or grate 1 clove garlic (2 cloves for 4 ppl). Roughly chop the cilantro. Zest, then juice half the lime (1 lime for 4 ppl). Cut the remaining lime into wedges. Pat the fish dry with paper towels, then cut into 1/2-inch pieces.

2

In a small bowl, whisk together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. In a medium bowl, add cabbage and season with salt. Using your hands, massage cabbage, until slightly tender, 1 min. Drizzle over dressing from small bowl and add half the cilantro. Toss together. Set aside.

3

In another medium bowl, combine the Cajun seasoning and cornstarch. Season with salt and pepper. Add the fish and toss to coat.

4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil (dbl for 4 ppl), then the fish. Pan-fry, stirring occasionally, until the fish is golden-brown and cooked through, 6-7 min. (TIP: Cook to a minimum internal temp of 70°C/158°F.**)

5

Meanwhile, wrap the tortillas in paper towels. Microwave until the tortillas are warm and flexible, about 30 sec. In another small bowl, combine the sour cream, minced garlic, remaining lime zest and remaining lime juice. Season with salt and pepper.

6

Divide coleslaw and fish between tortillas. Dollop with the crema. Top with radishes and sprinkle over the remaining cilantro. Squeeze over a lime wedge, if desired. Serve any remaining coleslaw on the side.