Friday, 27 September 2013

Fish Tacos

I love tacos and usually just do the standard mince variety at home but when out I always go for fish so last weekend I thought I'd try my hand at fish. I used panko breadcrumbs as I find these make a lighter crispier coating. If you can't find panko in your supermarket (try the international section) you can use regular breadcrumbs. These were seriously so good I made them the next night too!

For the fish:
1/2 cup flour 
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to season
2 eggs, lightly beaten
3 cups panko bread crumb
500g firm white fish fillets (ling, blue-eye), cut into strips
Oil, to shallow-fry

10 Tortillas
Cabbage, finely sliced
1 spring onion, finely sliced
2 chillies, finely sliced
Bunch of coriander, roughly chopped
200g sour cream 
2 limes
Hot sauce (Cholula or Tabasco)

Combine flour and spices in a shallow bowl or plate and season with salt and pepper. Place eggs in a separate bowl and panko crumbs on a separate plate. Dip the fish pieces first in the flour, then the egg and finally coat with the crumb. Repeat with all pieces and chill for 15 minutes.

Toss cabbage, spring onion and half the chilli in a bowl and set aside. In a small bowl, mix the sour cream, the juice of one lime and a dash of hot sauce.

Pre-heat oven to to 150°C.  Heat oil in a frypan and fry the fish in batches until golden. Keep warm in the oven while you cook the remaining fish. 

Enclose tortillas in foil and warm in the oven as you cook the final batch of fish.

Top tortillas with fish, cabbage, sour cream and hot sauce. Serve with lime wedges, extra chilli and coriander.


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