Spicy Fish Tacos

Need

• 600 Grams white fish fillets (we used basa) halved lengthways
• 1/2 Cup plain flour
• 1 eggs
• 150 Grams Panko breadcrumbs
• 3 Tablespoons Picante Spice mix Recipe
• Extra Virgin Olive Oil (EVOO) for frying BUY

• The Mexican Salad

• 2 roma tomatoes, diced
• small wedge of purple cabbage, sliced thinly
• 1 avocado diced
• 2 spring onion, sliced thinly
• Handfuls fresh coriander or cilantro leaves
• 1 lime juice only
• pink salt flakes and pepper to taste BUY

• The Rest

• 1 Batch Spinach or Chilli Paprika Flour Tortillas Recipe
• 1 Batch Chipotle Mayonnaise Recipe
• 60 Grams grated cheese of choice

Do

1  

Premake your tortillas, the Chipotle mayo and the Picante Spice Mix before beginning the remainder of the recipe.

2  

Set up 3 bowls with flour in one, egg in one and panko in one. Add the Picante spice mix to the panko. Stir to combine.

3  

Dip each fish piece into flour, then egg, then crumb. Continue until all the fish is crumbed.

4  

Heat a pan over medium-high heat. Add EVOO and fry fish in batches.

5  

To make the salad, place all ingredients into a bowl. Stir to combine.

6  

To assemble the fish tacos, spread chipotle mayonnaise on to each tortilla, place a piece of fish, top with the salad, add cheese. Repeat.

Served with

• Spinach or Chilli Paprika Flour Tortillas
• Flour and Duck Fat Tortillas
• Low Carb Thermomix Cauliflower Tortillas
• Chipotle Mayonnaise
• Whole Egg Mayonnaise
• Simple Kimchi Mayonnaise
• Avocado & Lime Mayonnaise