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Chipotle Fish Tacos

Chipotle Fish Tacos

with Pineapple Salsa and Creamy Slaw

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Taco night just got tastier! Flaky barramundi is coated in smoky chipotle and broiled for a spicy, charred filling. Top with a pile of creamy coleslaw and sweet-savoury pineapple salsa for the perfect handheld!

Tags:SpicyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMilk/LaitMustard/MoutardeSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tbsp

Chipotle Sauce

(ContainsEgg/Oeuf, Milk/Lait, Mustard/Moutarde, Soy/Soja)

1 tbsp

Garlic Puree

170 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 unit

Lime

7 g

Cilantro

95 g

Pineapple

56 g

Onion, chopped

Not included in your delivery

1 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

0.06 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber7 g
Protein36 g
Cholesterol105 mg
Sodium1170 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Measuring Spoons
Zester
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Pat barramundi dry with paper towels. Arrange barramundi on a foil-lined baking sheet, skin-side down. Season with salt and pepper. Combine half the garlic puree, 1 tsp oil and 1/2 tbsp chipotle sauce (dbl both for 4 ppl) in a small bowl. Spread chipotle-garlic mixture on tops of barramundi. Broil in the middle of the oven until cooked through, 8-10 min.**

2

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Cut pineapple into 1/4-inch pieces. Roughly chop cilantro. Add remaining chipotle sauce, 1 tbsp mayo and 1/2 tbsp water (dbl both for 4 ppl) to another small bowl. Season with salt, to taste, then stir to combine.

3

Add pineapple, half the onions, half the cilantro and half the lime juice to a medium bowl. Season with salt and pepper, to taste, then toss to combine.

4

Add coleslaw cabbage mix, lime zest, remaining onions, remaining cilantro, remaining garlic puree, remaining lime juice and remaining mayo to a large bowl. Season with salt, pepper and a pinch of sugar, to taste, then toss to combine.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

6

Remove and discard barramundi skin. Using two forks, gently flake barramundi into bite-sized pieces. Divide tortillas between plates, then top with creamy slaw and barramundi. Spoon pineapple salsa and chipotle mayo over top. Serve lime wedges alongside