Who doesn't love a taco! Fry your fish with cumin & smoked paprika for great full flavour. Combine shallot, chilli, garlic & red wine vinegar to form a classic Argentinian chimichurri. Serve these on top of warm tortilla with a dollop of sour cream and cooling tomato & gem lettuce salad – yum!
Prep Time
30 min
Cuisine
Mexican
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6 white tortilla wraps<span class="strong">†</span>
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried chilli flakes
2 x 100g basa fillets<span class="strong">†</span>
1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 pot of soured cream (100g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
535 kJ 127 kcal
2246 kJ 532 kcal
Fat of which saturates
4 g 2.4 g
16.8 g 9.9 g
Carbohydrate of which sugars
15.5 g 2.3 g
65.1 g 9.8 g
Fibre
1.7 g
7.1 g
Protein
7 g
29.5 g
Salt
0.32 g
1.33 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, fish, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel and finely chop the shallot[s]
Peel and finely chop (or grate) the garlic
2
Chop the coriander finely, including the stalks
3
Combine the chopped shallot, garlic and coriander to a bowl with the chilli flakes (can't handle the heat? Go easy!), red wine vinegar, 1 tbsp [2 tbsp]olive oil, a pinch of salt and sugar and give everything a good mix up – this is your chimichurri
4
Shred the little gem lettuce[s] finely
Chop the tomatoes finely
5
Add the shredded little gem lettuce to a bowl with the chopped tomatoes and a pinch of salt and stir it all together
6
Cut the basa fillets into bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the basa pieces, ground cumin, smoked paprika and a pinch of saltand cook for 3-4 min or until cooked through
7
Meanwhile, add the tortilla wraps to a baking tray
Put them in the oven for 2-3 min or until they're warmed through
8
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