Crispy Fish Tacos Recipe | Simple Home Edit

Name: Crispy Fish Tacos Recipe | Simple Home Edit
Ingredients: 600 g (1 lb 5 oz) firm white fish fillets (about 3–4 fillets), cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod); ½ cup (75 g) plain (all-purpose) flour; 3 eggs, whisked; 3 cups (180 g) panko breadcrumbs; Oil, for frying (see note 1); 1 tsp salt; ¼ red cabbage, shredded; 10 tortillas; 4 tbsp sour cream; Corn salad (2 cups charred or steamed corn, 2 tbsp chopped coriander/cilantro, 1 tbsp lime juice and ½ tsp sweet paprika); Guacamole (2 avocados mashed with 2 tbsp chopped coriander/cilantro, 2 tbsp lime juice, ½ tsp salt and 100 g/3½ oz cherry tomatoes); Sriracha mayonnaise (equal parts mayonnaise and sriracha); Jalapeños; Extra lime wedges

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My crispy fish tacos are a must try! Crispy fish coated in a crunchy batter, nestled in a warm tortilla, and loaded up with all the Mexican toppings you love.

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Ingredients

600 g (1 lb 5 oz) firm white fish fillets (about 3–4 fillets), cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)
½ cup (75 g) plain (all-purpose) flour
3 eggs, whisked
3 cups (180 g) panko breadcrumbs
Oil, for frying (see note 1)
1 tsp salt
¼ red cabbage, shredded
10 tortillas
4 tbsp sour cream
Corn salad (2 cups charred or steamed corn, 2 tbsp chopped coriander/cilantro, 1 tbsp lime juice and ½ tsp sweet paprika)
Guacamole (2 avocados mashed with 2 tbsp chopped coriander/cilantro, 2 tbsp lime juice, ½ tsp salt and 100 g/3½ oz cherry tomatoes)
Sriracha mayonnaise (equal parts mayonnaise and sriracha)
Jalapeños
Extra lime wedges