| 1 | Sealord Hoki thai lime coconut fillets |
| 1/3 cup | Mango |
| 1/2 | Avocado |
| 1/3 cup | Red onion |
| Squeeze of lime juice | |
| 1 | Pouch of coconut rice |
| For lunch mix left over rice with: | |
| 1 | Sealord tuna lemon pepper 95g |
| 1/3 cup | Shredded lettuce |
| 1/3 cup | Sliced cucumber |
| Juice of one lime | |
| 1 | Soft tortilla wrap |
Preheat the oven to 200°C.
Cook the Sealord Hoki Thai Lime & Coconut Crumb fillets as per pack instructions.
Cook pouch of coconut rice as per pack instructions.
Serve diced ingredients and Hoki fillets over 2/3 of the cooked coconut rice and drizzle with lime. Set the rest of the coconut rice aside.
Step 6 of 7
For tomorrow’s lunch, mix leftover coconut rice with Sealord tuna lemon pepper, a squeeze of lime, and chopped coriander.
Step 7 of 7
Wrap in a soft tortilla with shredded lettuce and sliced cucumber and you’ve got tomorrow’s lunch sorted.
per serving | per 100g | |
|---|---|---|
Energy | 3168kJ | 1245.6kJ |
Protein | 26.75g | 14.5g |
Carbs | 96.29g | 27.07g |
Fats | 38.17g | 19.22g |
*Nutrition figures are averages only
