Crunch Fish Tacos

Crunch Fish Tacos

Fish
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Preparation time
30min
Cooking time
30min
Serving(s)
8

Makes 8 small tortillas. Preparation time : 30 minutes and cooking time. Difficulty: 3/5. Healthy Soul Food

Ingredients

For the Breadcrumb Coating:
200
g panko (flaky breadcrumbs used in Japanese cooking) toasted in the oven at 200°C for about 10 minutes. The panko should go a golden colour. While in the oven, stir it several times to ensure it goes an even colour. Leave to cool down.
0,5
tsp chili powder
1
garlic clove, very finely chopped
0,25
tsp cumin
1
tsp table salt
0,5
tsp freshly ground black pepper
For the Coriander Dressing (Cilantro) Blend together:
100
g Greek yoghurt
20
coriander leaves
1
spring onion
1
garlic clove
0,5
juice of lemon
*
cumin
*
Season to taste.
Crunchy Lettuce and Tacos Dressing (Chipotle Sauce) Mix together:
100
g Greek yoghurt
*
Espelette chili pepper
*
Guérande sea salt
1
tbsp lemon juice
*
olive oil if the dressing needs diluting
200
g crunchy lettuce or coleslaw
For the fish:
250
g white fish (cod or halibut), cut into slices about 2 cm thick
1
egg, beaten

Dip the fish slices in the beaten egg, then into the Panko mixture and place on a baking tray.

Bake in the oven at 200°C, fan assisted, for about 10 minutes.

To assemble the tacos

8 small tortillas of your choice

Warm the tortillas slightly, first lay on some lettuce and then 2 pieces of fish. Add the coriander dressing along with a few coriander leaves on top. As a finishing touch, sprinkling a little Espelette chili pepper will add colour and a pleasant spiciness to these tacos which can be eaten either hot or cold.

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Crunch Fish Tacos

Makes 8 small tortillas. Preparation time : 30 minutes and cooking time. Difficulty: 3/5. Healthy Soul Food