Fish Taco's

These fish tacos are a firm family favourite - they are super easy, delicious & nutritious as well.


I use flathead tails, but any white boneless fish that will stay relatively firm when shallow fried will be fine (eg. rockling, bream, snapper).


Ingredients;

· 400-500g boneless white fish

· 1-1/2 cups panko crumbs (found in the asian section of the supermarket)

· 1-2 tsp smoked paprika

· 1-2 tbs Extra virgin olive oil for shallow frying

· 1 tomato, diced

· small tin corn (no added salt)

· 1/2 continental cucumber, diced

· ¼ red capsicum, diced

· 1 ripe avocado, mashed

· 8 sprigs fresh coriander

· ¼ red onion, finely diced

· 1 packet wholegrain wraps

· 1 packet store bought or freshly chopped coleslaw

· 2 fresh limes

· 1 long red chilli, sliced (optional)

· Kewpie mayo to serve (optional, found in the asian section of the supermarket)


Method:

  1. Mix panko crumbs (found in the asian section of the supermarket) with smoked paprika. Crumb the fish and then shallow fry in some olive oil.

  2. Then mix up a quick salsa of fresh tomato, cucumber, red capsicum & tinned corn and mix with lime juice (about 1/2 lime)

  3. Make up a simple avo smash with chopped red onion, coriander & lime juice (about 1/2 lime)

  4. Assemble the taco's using wholegrain wraps, add the avo smash, coleslaw, tomato salsa, cooked fish, fresh chilli, coriander & lime juice with some kewpie mayo



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