Crispy fish tortillas

Готовим Fish Crispy fish tortillas

This great tortilla recipe is ready in just 25 minutes.

Lables: Low carb Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place egg and 1 tablespoon cold water in a shallow bowl. Lightly whisk to combine. Place spice mix in a shallow bowl. Place breadcrumbs on a plate.
  2. Press fish in spice mix to coat. Dip fish in egg mixture, shaking off excess. Toss fish in breadcrumbs to coat. Place on a plate.
  3. Pour enough oil into a frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 2 batches, for 2 minutes, turning, or until golden and cooked through. Drain on paper towel.
  4. Meanwhile, heat a chargrill on high. Chargrill tortillas, in batches, for 1 minute or until lightly charred and warm. Serve fish and tortillas with lettuce, tomato, onion, avocado, coriander, lime wedges and tabasco sauce (if using).

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1 egg
30g packet taco spice mix
3/4 cup panko breadcrumbs
500g firm white fish fillets, cut into 4cm pieces
Rice bran oil, for shallow frying
8 small flour tortillas
1/4 iceberg lettuce, roughly torn
2 tomatoes, sliced
1/2 red onion, thinly sliced
1 avocado, sliced
1 cup fresh coriander leaves
Lime wedges and Tabasco sauce , to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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