Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 bunch coriander
- 1 1/2 cups panko breadcrumbs
- 2tablespoons finely grated parmesan
- 2 free range eggs, lightly beaten
- 1/3 cup plain flour
- 4 frozen Ocean Chef Skinless Wild Caught Emperor Fillets, thawed
- 5milliliter extra virgin olive oil cooking spray
- 1 1 lime, cut in half
- 450grams smokey BBQ slaw kit
- 1tablespoons 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
Description
Enjoy a taste of Mexico at home with these refreshing, flavourful crispy fish tacos filled with slaw, salsa and coriander.
Method
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
Pick sprigs from remaining coriander. Top tortillas with slaw, fish, salsa and coriander. Serve drizzled with reserved dressing.
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