Fried Sea Bass and Shrimp Tacos
with Chipotle Sauce, Cilantro Slaw and Pineapple Salsa
Enjoy new cooking techniques? Try shallow-frying tonight! This mild Mediterranean fish gets the Baja-style taco treatment with a spiced coating, a quick fry, flavourful shrimp, a creamy slaw and a fresh pineapple salsa.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea Bass/Bar)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
226 g
Red Cabbage, shredded
95 g
Pineapple
1 unit(s)
Avocado
1 unit(s)
Lime
1 unit(s)
Green Onion
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
3 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Mexican Seasoning
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
4.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges.Thinly slice green onion. Peel and pit avocado, then cut into 1/4-inch pieces. Roughly chop cilantro.Cut pineapple into 1/4-inch pieces.
Add pineapple, avocado, lime zest, half the lime juice, half the green onions, half the cilantro and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
Add remaining lime juice, remaining cilantro, remaining green onions, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine. Add cabbage, then toss to combine.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat (use a large non-stick pan for 4 ppl). When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Cover to keep warm.
Pat sea bass dry with paper towels. Cut each fillet crosswise into 3 equal pieces. Season with salt and pepper. Add sea bass pieces, Mexican Seasoning and remaining mayo to a shallow dish, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat sea bass pieces with ease.)Sprinkle Cream Sauce Spice Blend over sea bass pieces, then toss to coat. Using your hands, press Cream Sauce Spice Blend into sea bass to coat completely.
Reheat the same pan (from step 3) over medium-high.Meanwhile, line a plate with paper towels. When the pan is hot, add 1/4 cup (1/2 cup) oil. Working with one piece of sea bass at a time, shake off any excess Cream Sauce Spice Blend. Carefully add sea bass to pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.) Fry sea bass, flipping halfway, until golden-brown and cooked through, 2-3 min per side.** (TIP: If sea bass is browning too quickly, reduce heat to medium.)Using a slotted spoon or spatula, carefully transfer to the paper towel-lined plate.
Wrap tortillas in paper towels. (NOTE: For 4 ppl, make 2 tortilla packages.)Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm tortillas!)Divide tortillas between plates. Spread chipotle sauce onto tortillas. Top with some slaw, pineapple salsa, shrimp and sea bass pieces.Serve any remaining slaw alongside. Squeeze a lime wedge over top, if desired.
