Crispy fish tacos
Fresh, light and delicious—these moreish fish tacos are the perfect meal option after a long day spent at the beach.
- 400g dense fish fillets, e.g. cod
- 1 cup panko crumbs, or ordinary breadcrumbs
- ½ cup plain flour
- 2 free-range eggs, whisked
- 2 Tbsp dried chilli flakes
- 1 Tbsp cayenne pepper
- 1 avocado, diced
- 2 tomatoes, diced
- 1 red chilli, finely sliced
- 1 cup diced pineapple
- ½ small red onion, finely diced
- juice of 1 lime
- small handful of coriander
- 12 small soft shell tortillas
- 2 cups finely shredded cos lettuce
- 1 cup sour cream
- 2 Tbsp chilli sauce
- salt and pepper
- To garnish:
- fresh coriander and lime wedges
Mix avocado, tomato, chilli, pineapple, coriander and onion in a large bowl. Season with salt and pepper and a good squeeze of lime juice, then set aside.
- Slice fillets into 12 evenly sized small pieces.
- Place flour, eggs and crumbs in three separate shallow dishes. Mix cayenne pepper through flour, and the chilli flakes into the crumbs. Using one piece of fish at a time, roll it in the flour, then the egg, then the bread crumbs, pressing on to coat. Repeat until all the fish is crumbed.
- Heat 2 inches of oil in a pan or skillet to 180°C. See tip below.
- Shallow fry the fish pieces in batches, for 3-4 mins, turning once. Place cooked fish on kitchen towels to soak up excess oil, then put in a warm oven while you cook the remainder.
- Mix sour cream and chilli sauce and set aside.
- To build a taco, hold a tortilla in your hand. Place some shredded lettuce in the bottom, then a good spoonful of salsa and a piece of fish.
- Top with the chilli sour cream and garnish with fresh coriander and a squeeze of lime juice.
Marty’s tip: If you don’t have a thermometer, drop some breadcrumbs into the hot oil. If they pop to the surface and start to turn golden your oil is hot enough.