Crispy Fish Tacos Recipe | Simple Home Edit

Name: Crispy Fish Tacos Recipe | Simple Home Edit
Total time: 28 min
Ingredients: 600 g firm white fish fillets, cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod); 75 g plain (all-purpose) flour; 3 eggs, whisked; 180 g panko breadcrumbs; Oil, for frying (see note 1); 1 tsp sea salt flakes; 400 g corn kernels, charred or steamed; 2 avocados; 2 tbsp chopped coriander (cilantro); 2 tbsp fresh lime juice; ½ tsp sea salt flakes; 100 g cherry tomatoes; ¼ red cabbage, shredded; 10 tortillas; 4 tbsp sour cream; Guacamole; Sriracha mayonnaise (equal parts mayonnaise and sriracha); Jalapeños; 4 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 firm white fish fillets, cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)
75 g plain (all-purpose) flour
3 eggs, whisked
180 g panko breadcrumbs
Oil, for frying (see note 1)
1 tsp sea salt flakes
400 g corn kernels, charred or steamed
2 avocados
2 tbsp chopped coriander (cilantro)
2 tbsp fresh lime juice
½ tsp sea salt flakes
100 g cherry tomatoes
¼ red cabbage, shredded
10 tortillas
4 tbsp sour cream
Guacamole
Sriracha mayonnaise (equal parts mayonnaise and sriracha)
Jalapeños
4 lime wedges