Crispy Fish Tacos With Avocado Salsa Recipe

About this recipe

Delightfully crispy fish tacos paired with creamy avocado salsa and a zesty slaw for a balanced and satisfying breakfast.

Ingredients

• 1pc Avocado
• 20G Tong Garden Spicy Lime Peanut (20g)
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Carrot
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250g Green Chilli
• 1 kg Fish Fillets
• 200 ml Sesame Oil
• 100 g Cornflour
• 30 g Smoked Paprika Powder
• - Garlic Powder
• 50 g Black Pepper
• 100 g Salt
• - Coriander Powder
• - Red Onion Powder 50gm
• 1 l Soyabean Oil

Instructions

1. 1. Rinse the fish fillets and pat them dry with a paper towel.
2. 2. Mix cornflour, smoked paprika, garlic powder, black pepper, and salt in a shallow dish.
3. 3. Coat the fish fillets in the spiced cornflour mixture evenly on all sides.
4. 4. Heat vegetable oil in a skillet over medium heat and fry the fish until golden and crispy on both sides.
5. 5. Remove the fish from the skillet and place it on a paper towel to absorb excess oil.
6. 6. Mash the avocado in a bowl and mix it with lime juice, chopped coriander, and finely diced red onion.
7. 7. In a separate bowl, combine shredded cabbage, grated carrot, yogurt, and a pinch of salt to make the slaw.
8. 8. Lightly warm the corn tortillas in a dry pan or oven for a softer texture.
9. 9. Assemble the tacos by placing a portion of crispy fish onto each tortilla.
10. 10. Top with a generous spoonful of avocado salsa and a handful of slaw.
11. 11. Optionally, garnish with sliced green chili for added heat.
12. 12. Serve immediately while the fish is still warm and crispy.