Hake Wraps with Mexican-Style Spices
with avocado, coriander & sriracha slaw
The combination of seafood and Mexican cuisine has its roots in Mexico's coastal regions, where fresh fish and shellfish are abundant.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Flour tortillas
(Contains Wheat May be present Mustard, Soy)
1 piece
Skin-on hake fillet
(Contains Fish)
100 g
Rainbow slaw mix
50 g
Radicchio & iceberg lettuce
½ piece
Avocado
5 g
Fresh coriander
(May be present Celery)
25 g
Sriracha mayo
(Contains Mustard, Soy, Egg)
½ sachet(s)
Mexican-style spices
Not included in your delivery
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Finely chop the coriander.
- In a bowl, combine the slaw mix with the sriracha mayo, the white wine vinegar and the sugar, along with half of the coriander.
- Season to taste with salt and pepper and set aside until serving.
- Pat the hake dry with kitchen paper and cut it in half, then season it with the Mexican-style spices*.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the hake for 2 - 3 minutes on its skin.
- In the meantime, wrap the tortillas in aluminum foil and heat in the oven for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Drizzle the honey over the hake, then flip it over and fry for 1 - 2 more minutes.
- Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.
Did you know... avocados are good source of unsaturated fat, which means they're good for your cholesterol levels and will help to keep your heart and blood vessels healthy.
- Fill the tortillas with the slaw, lettuce, hake and avocado.
- Garnish with the rest of the coriander, then roll up the tortillas and serve.