Crispy Fish Tacos with Mexican Slaw
Enjoy a taste of Mexico at home with these refreshing, flavourful crispy fish tacos filled with slaw, salsa and coriander.
Ingredients
- 1/4 bunch coriander
- 1 1/2 cups panko breadcrumbs
- 2 tbs finely grated parmesan
- 2 free range eggs, lightly beaten
- 1/3 cup plain flour
- 4 frozen Ocean Chef Skinless Wild Caught Emperor Fillets, thawed
- 5ml extra virgin olive oil cooking spray
- 1 1 lime, cut in half
- 450g smokey BBQ slaw kit
- 1 tbs extra virgin olive oil
- 12 mini flour tortillas, heated to serve
- 1 mango, peeled, cut into 1cm pieces
- 1 Lebanese cucumber, cut into 1cm pieces
- 1 avocado, peeled, destoned, cut into 1cm pieces
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Finely chop half of the coriander. Combine breadcrumbs, parmesan and 1 tbs chopped coriander in a shallow bowl. Place egg and flour in separate bowls.
- Cut each fish fillet lengthways into 3 strips. Dip each strip into flour, then egg, then breadcrumb mixture, pressing firmly to coat. Place fish in a single layer on prepared tray. Spray with oil. Bake for 15 minutes.
- Meanwhile, juice 1 lime half and cut remaining half into wedges. Place slaw kit in a large bowl, reserving the dressing sachet for later. Add lime juice, oil and remaining chopped coriander. Toss until well combined. To make the salsa, combine all ingredients in a small bowl.
- Pick sprigs from remaining coriander. Top tortillas with slaw, fish, salsa and coriander. Serve drizzled with reserved dressing.
