We love fish tacos, not only are they easy to cook, they are a tasty treat to cook for the family. Mum’s recipe is perfect for a light summer snack and can be cooked with flathead fillets or boneless white fish fillets as well.
Serves 4
- 500g Tarakihi fish fillets
- 2 tbsp plain flour
- ¾ tsp smoked paprika
- Sea salt flakes and freshly ground black pepper
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Rice bran or canola oil, for pan-frying
- 8 large soft flour tortillas, warmed
- 3 cups shredded Iceberg lettuce
- 200g grape tomatoes, halved lengthways
- Kewpie mayonnaise and sriracha hot sauce, to serve
Jalapeno guacamole
- 1 large avocado, halved, stone removed
- 2 tbsp lime juice
- 1/3 cup coriander leaves, chopped ½ fresh jalapeno chilli (or use long green chilli), deseeded, finely chopped
To make jalapeno guacamole, scoop avocado flesh into a bowl and roughly mash. Add lime, coriander and chilli. Season with salt and pepper. Stir until just combined.
Press a sheet of plastic wrap onto the surface. Chill until ready to serve. Preheat oven to 90°C/70°C fan-forced. Cut each fish fillet into 3-4cm wide strips.
Combine flour and paprika in a shallow bowl and season with salt and pepper. Whisk eggs in a shallow bowl. Place breadcrumbs onto a plate. Heat 1/2cm oil in a large non-stick frying pan over medium-high heat. Dip fish into flour to lightly coat, dip into egg then evenly coat in breadcrumbs.
Cook fish in batches, for 1-2 minutes on each side until golden. Transfer to a rack on a baking tray and keep warm in the oven between cooking batches.
*Serve fish with jalapeno guacamole, warmed tortillas, lettuce, tomatoes, mayonnaise and sriracha hot sauce.