Fish TacosMake on Fresco
I love a taco any time of the day, and this ticks all the flavour boxes. You may be used to thinking of a taco as a hard shell filled with your choice of yumminess, but these are soft-shell tacos, which are more traditional when it comes to fish tacos, particularly. Serve all parts separately if desired and allow everyone to go at it. For a real family- style meal, add all sorts of goodness to make it stretch, like smashed avocado, sour cream, more salad, salsa, or whatever your family likes to eat with tacos.
Serving Suggestion: These fish bites pair well with Grilled Pineapple Salsa and tucked inside Spinach or Paprika Chilli Tortillas and drizzled with Chipotle Cream.
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- 50 Grams parmesan, cubed
- 150 Grams coarse polenta
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon cumin powder
- 1 Teaspoon coriander powder
- 1 Teaspoon pink salt flakes BUY
- 1 kilogram thick white fish fillets
- 1–2 eggs, beaten
- Extra Virgin Olive Oil (EVOO) for frying BUY
Place parmesan into the Thermomix bowl and mill 10 seconds/speed 10.
Add polenta, spices and salt to the Thermomix bowl and mix 5 seconds/speed 5. Tip mixture onto a plate.
Cut fish into large bite-sized pieces.
Heat frying pan over medium heat. Add a 1-centimetre deep layer of oil to the pan.
Coat fish well in beaten egg, followed by cheese-polenta mix.
Fry fish for 3–4 minutes each side (depending on the thickness of the fish) until golden brown. Test a piece of fish to ensure it is cooked through, , remembering it will continue to cook a little further once it’s taken off the heat. Place cooked fish on a cooling rack over some paper towel to rest while you continue to cook the remaining fish bites.
Sprinkle with additional salt, to taste.
Serve on warmed Spinach or Paprika Chilli Tortillas, topped with the Grilled Pineapple Slaw and drizzled with Chipotle Cream, to taste.
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