Ingredients
Fish Tacos
- 600 g Skinless white fish fillets bones removed
- 1 1/2 cups Panko bread crumbs
- 1/2 cup Plain flour
- 2 Free range eggs beaten
- 1 tbsp Mexican seasoning homemade or store bought
- 1 tsp Salt
- Olive oil for frying
Pineapple Salsa
- 1/2 Pineapple diced
- 3 Tomatoes diced
- 1/2 Red onion finely diced
- 1 cup Coriander chopped
- Drizzle of olive oil
- Juice of 1-2 limes
- Salt to season
To Serve
- 12 Small tortillas
- 1/4 Cabbage, red or white shredded
- 2 Carrots grated or julienned
- 1 Cucumber sliced or julienned
- Fresh batch of guacamole
- Coriander leaves picked
- Lime wedges
- Greek yoghurt (optional)
Instructions
- Preheat oven to 180 °C (350 °F).
- Combine all salsa ingredients together in a bowl. Season to taste with salt and set aside.
- Pat fish dry with paper towels and remove any remaining scales or bones. Cut into large 2cm-thick fingers. Combine flour, Mexican spice and salt in a dish; coat fish well in the flour mixture, shaking off any excess. Dip each piece of fish in egg then coat in panko bread crumbs.
- Heat oil in a large fry-pan on medium heat. Cook fish in small batches for 1-2 minutes each side, or until just cooked through. Set cooked fish aside.
- Warm taco shells in oven according to packet instructions (usually about 5 minutes at 180°C).
- To serve put salsa, chopped veggies, fish, guacamole, greek yoghurt and taco shells in the middle of the table and let everyone build their own.
