Crispy Fried Fish Taco
A tasty take on a Californian classic, these fish taco's are a perfect summer dish.
Ingredients
Crispy Fried Fish Taco
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€0.0
Step 2
Red cabbageshredded
/g
100.0 g
0%
Carrotsjulienne
/g
250.0 g
0%
Lime
/pc
3.0 pc
0%
Corianderpicked
/g
5.0 g
0%
Step 3
Plain Flour Tortillas20cm
/pc
20.0 pc
0%
Avocadoslices
/pc
2.0 pc
0%
Spring onionsjulienne
/g
25.0 g
0%
Hellmann's Mayo Sauce 850ml
/kg
0.2 kg
0%
/
Step 2
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Red cabbageshredded 100.0 g
-
Carrotsjulienne 250.0 g
-
Lime 3.0 pc
-
Corianderpicked 5.0 g
Step 3
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Plain Flour Tortillas20cm 20.0 pc
-
Avocadoslices 2.0 pc
-
Spring onionsjulienne 25.0 g
Preparation
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Step 1
For the Cod:- Cut the cod into strips.
- Mix the flour cornflour, KNORR aromat, chilli powder and paprika.
- Dust the cod in the flour mix.
- Deep fry the cod at 180o C for 3 minutes until crispy and core temperature is reached.
- Char grill the corn.
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Step 2
For the vegetable garnish:- Thinly slice the vegetables.
- Cut 1 1/2 limes into wedges.
- Pick the coriander
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Step 3
To serve:- Warm the tortillas.
- Top with red cabbage and carrot Julienne.
- Top with crispy fried fish and sliced avocado.
- Slice the kernels off the corn. Add dots of HELLMANN'S Mayo sauce along the taco, Zest the lime over the Mayo and top with a squeeze of lime juice. Garnish the taco with corn kernels, spring onions, wedge of lime and coriander.
