Informations supplémentaires
25 min.
|
785 kcal
|
easy
|
|
Printable version
1. Setup
Warning hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Thinly slice the jalapeño. Zest the lime and cut it in half. Separate the cilantro leaves from the stems. Thinly slice the radishes and the red onion. Place the red onion in a bowl of water for a few minutes for a milder taste. On a separate board, cut the fish into pieces.
2. Make the coleslaw
In a bowl, combine the cabbage, the cilantro leaves, the jalapeños to taste, and the red onion to taste. Add the juice of half a lime and 1 tsp. of sugar. Add salt, pepper and mix well.
3. Make the sauce
In a bowl, mix the mayonnaise with the lime zest and the juice of half a lime. Season with salt and pepper.
4. Cook the fish
Pat the pieces of fish dry. Cover the pieces with the spice mixture, salt and pepper. Heat a drizzle of oil in a pan over high heat. When the oil is hot, cook the fish pieces 1-2 minutes on each side.
5. Plate your dish
Warm up the tortillas, if desired. Garnish the tortillas with the fish, the coleslaw, the radishes and the lime sauce. Bon appétit!
6unitWheat tortilla(s) 6in
280gCod Sirloin(s)
0.25gGreen Cabbage
0.5unitRed Onion(s)
60mlMayonnaise
1unitLime
1unitCilantro
2unitRadishes
6Spice Mix (Smoked Paprika,Cumin Powder,Ground Chipotle,Old bay spices)
1unitJalapeño(s)
What you need
785 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
32g
49%
cholesterol
79mg
26%
fiber
6g
24%
protein
36g
saturated
6g
30%
sodium
1166mg
49%
sugar
1g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg