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This recipe is the perfect combination of crispy and tender! These fresh, tasty, melt-in-your-mouth, moreish fish tacos are easy to whip up and sure to please. We love how versatile and customisable these crispy fish tacos are.
SERVES 4
400g Takitimu Blue Cod Fillets
1 cup panko crumbs
½ cup plain flour
2 free-range eggs, whisked
½ tsp ground cumin
½ tsp paprika
2 tbsp neutral oil
1 avocado, diced
2 tomatoes, diced
1 cup diced mango
½ small red onion, finely diced
Juice of 1 lime
Small handful of coriander
1 cup of mayonnaise
2 cloves crushed garlic
2 tsp chopped chipotles in adobo
12 small soft-shell tortillas
2 cups finely shredded cos lettuce
Chipotle Mayo (see above)
Lime wedges
Mix avocado, tomato, mango, red onion, and coriander in a large bowl. Season with salt and pepper and a generous squeeze of lime juice, set aside.
Blend together the mayo, garlic and chipotles in adobo, then set aside.
Slice fillets into 12 evenly sized small pieces.
Place flour, eggs, and crumbs in three separate shallow dishes. Mix the ground cumin and paprika into the crumbs. Using one piece of fish at a time, roll it in flour, then in egg, then the panko crumbs, ensuring it’s fully coated. Repeat until all the fish is crumbed.
Heat the oil in a pan or skillet to 180°C, or until a piece of bread dropped in turns golden in 30 seconds.
Shallow fry the fish in batches, for 3-4 mins, turning once. The flesh should flake away easily when skewered.
Start with some shredded lettuce in the middle of your tortilla, layer with a good spoonful of salsa, a piece of fish and some chipotle mayo. Add a squeeze of lime juice to taste and enjoy!
