Californian fish tacos
Ready to oven bake Mahi mahi fillets in Mexican spiced breadcrumbs, with our homemade jalapenos and cilantro salsa, savoy cabbage and a smoky lime crema in soft corn & flour blend tortillas.
Oven, Raw protein
Shelf-life: Day of delivery plus 4 days
580 calories per person
Soy free, Pescatarian diet, High protein, High Fibre
Mahi mahi is suitable for Freezing.
Dairy free without pot of smoky lime crema
- Preheat oven to 400F
- Pat dry defrosted Mahi mahi fillets on a paper towel, cut into 3 pieces each (Lengthways). In a bowl mix fish with fish taco coating, tbsp of oil, salt & pepper and mix until each Mahi mahi piece is well coated.
- Remove tortillas from clip lock bag and wrap all 6 together in 1 piece of aluminium foil. Transfer both the wrapped tortillas and cod pieces to a baking tray. Place in oven for 8-10 minutes until Mahi mahi is cooked through and tortillas are heated through sufficiently. (Tortillas may need an extra minute depending on your oven)
- To assemble place a spoonful of smoky lime crema down the centre of the tortilla, followed by savoy cabbage, the cooked Mahi mahi. Top with jalapenos and cilantro salsa.
Bone warning: All our fish is filleted and deboned, however some bones can be missed. We apologise if you are the unlucky one who finds a bone.
Mahi Mahi (long line caught, wild Alaskan MSC certified), Corn tortillas, White cabbage, Yoghurt, Mayonnaise - Reduced fat, Water, Panko breadcrumbs, Green Peppers, Cilantro, Olive oil, Sugar, Lime juice, Green chilli, Smoked paprika, Salt, Garlic powder, Garlic, Coriander ground, Cumin, Onion powder, Chipotle powder
Allergens: Egg, Fish, Gluten, Milk
Calories 580, Fat 20g, Sat fats 3g, Carbohydrates 62g, Total sugars 9g, Protein 39g, Fibre 8g, Sodium 1100mg
193 calories per taco
Added a little lime to the top and it really brought the dish together. Charred the tortilla, perfection!
Very good! A summer staple, but I agree with other reviewers that it’s missing something… guacamole or sliced avacado? Also a fresh squeeze of lime would be wonderful!
The taco seasoning/coating for the fish ---- perfect!
And the tortillas weren't those cheap hard types. I can't stop eating them -- especially with the weather so hot👍😁
This new and improved recipe is on par with what a Cali fish taco should be. No more lettuce. I wish the cabbage was shredded more though. The cream sauce is nice. Maybe an avocado salsa to top would be more authentic. My friend and I enjoyed them and I am expecting my next order tonight.
Good, but something is missing. Maybe mixing the crema with cole slaw mix instead of just cabbage?