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. 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 onions, to taste. Add the juice of half a lime and 1 tbsp. 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
Dry the fish fillets well. Add the spice mix, salt and pepper. In a pan over high heat, add a drizzle of olive oil. Cook the fish pieces for 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 sauce. Bon appétit!
6unitWheat tortilla(s) 6in
2unitCod Sirloin(s)
100gSliced green cabbage
1unitRed Onion(s)
60mlMayonnaise
1unitLime
1unitCilantro
2unitRadishes
6gSpice Mix (smoked paprika,cumin powder,ground chipotle,old bay spices)
1unitJalapeño(s)
What you need
Bowls, Pan.
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