WOW! You really must try these Fish Tacos, they are delicious and a great way to get the kids to eat seafood.

Tip: This is best served immediately, however, you can pre-cook your fish and then re-heat in the oven (temperature 150ºC) until warmed through.

We love it served with Corn Salsa. The recipe can be found in our Everyday Additive-Free cookbook.

NOTE: this is a rough guide to ingredients, as quantities will vary depending on how many you need to feed

 

 

February 20, 2018
  • 15m
  • 15m
  • 30m
  • Lots

Ingredients

  • lettuce
  • corn salsa and/or salad of choice
  • firm white fish, boned (Pink Ling or Trevalla)
  • 1/2 c plain flour
  • 2 egg
  • 2 c breadcrumbs
  • 3 tbsp. coconut oil, butter or ghee
  • taco shells

Instructions

  1. Have all salad items ready to go before cooking as this is best served immediately.
  2. Slice the fish into small, thin strips.
  3. Whisk the eggs with a dash of milk or water, then coat in order - flour - egg - breadcrumbs. Repeat until all the fish is coated.
  4. In a large frying pan, heat 1 tbsp. oil over medium/high heat and cook the fish for approximately 3-5 minutes per side, until nice and golden (and cooked through). Do this in batches if needed. Add extra oil as needed.
  5. Heat taco shells as per packet instructions.
  6. Once all cooked, assemble your taco and enjoy!
  • Lots