Crispy fish tacos with mango salsa | Recipe Cart

Ingredients

• 1/3 cup (50g) plain flour
• 1 tsp smoked paprika (pimenton)
• 1 tsp ground cumin
• 2 eggs, lightly beaten
• 3 cups (150g) panko breadcrumbs (see notes)
• 500g flathead fillets, cut into 20 strips
• Sunflower oil, to deep-fry
• 10 mini flour tortillas
• 1/4 iceberg lettuce, shredded
• 200g sour cream
• Hot sauce (such as Tabasco) or finely chopped long red chilli, to serve
• 1 mango, chopped
• 1 avocado, chopped
• 1/2 red onion, finely chopped
• 2 tbsp chopped coriander, plus extra leaves to serve
• Juice of 1 lime, plus wedges to serve