Indulge in the perfect Dunch combination with our Hoki Fish Tacos for dinner and a refreshing Tuna Salad with Slaw for lunch the next day. Enjoy crispy Hoki fillets nestled in warm tortillas, topped with vibrant coleslaw, avocado, and zesty pickled onions. Then, transform the remaining ingredients into a vibrant poke-style bowl for a delightful lunchtime treat. Prep once, savour twice!
| 1 pack | Sealord Hoki fillets (classic or gluten free) |
| 3 |
Small flour or corn tortillas
|
| 1 |
Avocado (sliced)
|
| 2 cups | Coleslaw (red cabbage, green cabbage, spring onions) |
| 1/4 cup |
Coriander leaves, chopped
|
| 1/2 | Cucumber, sliced |
| 2 tbsp | Pickled red onion (optional) |
| Spicy mayo or sauces of choice | |
| 1 tsp | Black/white sesame seeds |
| 1 | 95g can of Sealord tuna spring water or lemon pepper |
Preheat the oven according to the Sealord Classic Crumb Hoki fillets cooking instructions and cook the fillets until they are golden and cooked through.
Warm the flour tortillas in a dry frying pan or microwave them for a few seconds.
In a bowl or lunch container, add half of the coleslaw, cucumber slices, avocado slices, pickled red onion.
Assemble the tacos by placing coleslaw, cucumber slices, avocado slices, pickled red onion, and a cooked Hoki fillet on each tortilla.
Drizzle with spicy mayo or sauces of your choice over the salad in the lunchbox and the assembled tacos
Garnish the tacos and salad with coriander leaves and sprinkle black/white sesame seeds.
Add a can of tuna to the lunchbox and enjoy for your lunch the next day.
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
