Mexican fish taco
INGREDIENTS
2g vine-ripened tomatoes, deseeded and finely chopped
1 small red onion, finely chopped
1/3 cup coriander, coarsely chopped
juice of ½ lemon
salt and pepper
2 eggs
½ cup plain flour
vegetable oil for frying
500g white fish fillets, cut into 2cm strips
8 flour tortillas
½ iceberg lettuce, finely shredded
½ cup coriander sprigs.
lemon wedges to serve
METHOD
Combine tomato, onion, coriander and lemon juice in a medium bowl. Season with salt and pepper.
In a large bowl whisk eggs until well combined. Using a fork gradually whisk in 2 tablespoons of the flour to make a smooth thin batter. Season with salt.
Heat vegetable oil in a wok or deep saucepan on high heat. Dust fish in remaining flour and dip in the batter, allow excess to drain off. Fry in batches for 2-3 minutes until golden and crispy. Drain on absorbent paper towel.
Meanwhile, heat a medium frying pan over medium high heat. Cook tortillas for a few seconds on each side to warm through.
Place lettuce in tortilla then fish and top with tomato salsa and coriander sprigs and serve with a wedge of lemon.
Also in this section
Home