Spicy beach-day fish tacos (Print Version)
# Ingredients:
→ For the Fish
01 -
400g dense fish fillets, e.g. cod
02 -
1 cup panko crumbs, or ordinary breadcrumbs
03 -
½ cup plain flour
04 -
2 free-range eggs, whisked
05 -
2 Tbsp dried chili flakes
06 -
1 Tbsp cayenne pepper
→ For the Salsa
07 -
1 avocado, diced
08 -
2 tomatoes, diced
09 -
1 red chili, finely sliced
10 -
1 cup diced pineapple
11 -
½ small red onion, finely diced
12 -
Juice of 1 lime
13 -
Small handful of coriander, chopped
→ For Assembly
14 -
12 small soft shell tortillas
15 -
2 cups finely shredded cos lettuce
16 -
1 cup sour cream
17 -
2 Tbsp chili sauce
18 -
Salt and pepper to taste
19 -
Fresh coriander and lime wedges, for garnish
# Instructions:
01 -
Cut the fish fillets into strips. Set up a breading station with plain flour, whisked eggs, and panko crumbs mixed with chili flakes and cayenne pepper in three separate bowls.
02 -
Dip each fish strip into the flour, then egg, then coat with the spiced breadcrumb mixture. Set aside on a plate.
03 -
In a bowl, combine diced avocado, tomatoes, red chili, pineapple, red onion, lime juice and chopped coriander. Mix gently and season with salt and pepper.
04 -
Heat oil in a pan over medium-high heat. Fry the breaded fish strips until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels.
05 -
Mix the sour cream with chili sauce in a small bowl. Season with salt and pepper to taste.
06 -
Warm the tortillas according to package instructions or in a dry pan for about 30 seconds per side.
07 -
Layer each tortilla with shredded lettuce, crispy fish pieces, fresh salsa, and a dollop of the spicy sour cream mixture.
08 -
Garnish with fresh coriander leaves and lime wedges. Serve immediately while the fish is still crispy.
# Notes:
01 -
You can adjust the spice level by reducing or increasing the amount of chili flakes and cayenne pepper.
02 -
For a healthier option, the fish can be baked instead of fried.
03 -
Fresh firm white fish works best for this recipe.