Experience the perfect balance of textures and flavours with these mouthwatering fish tacos. Coat tender fish pieces in a crispy panko breadcrumb crust, then serve them in warm tortillas topped with tangy slaw, creamy avocado, and a drizzle of zesty lime crema. It’s a fiesta of taste that will transport you to the shores of Mexico.
Ingredients:
- 500g white fish fillets, cut into strips
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Flour for dredging
- 2 eggs, beaten
- Vegetable oil for frying
- 8 small tortillas
- Shredded cabbage or slaw mix
- Sliced avocado
- Lime wedges
- Fresh coriander (cilantro) leaves
- Lime crema or sour cream for topping
Instructions:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a shallow dish, mix together the panko breadcrumbs, paprika, garlic powder, salt, and pepper.
- Dredge each fish strip in flour, dip it in beaten eggs, and then coat it with the breadcrumb mixture. Place the coated fish strips on the prepared baking sheet.
- Heat vegetable oil in a frying pan over medium heat. Fry the fish strips in batches until golden and crispy, about 2-3 minutes per side. Transfer the fried fish to a paper towel-lined plate to drain excess oil.
- Warm the tortillas according to package instructions.
- To assemble the tacos, place a few fish strips on each tortilla. Top with shredded cabbage or slaw mix, sliced avocado, fresh coriander leaves, and a squeeze of lime juice. Drizzle with lime crema or sour cream.
- Serve the crispy fish tacos immediately and enjoy the burst of flavours.