Food & Drink

Fresh Fish Tacos

Prep Time: 20 minutes Cooking Time: 10 minutes
 
INGREDIENTS:
2 pieces Snapper fillet from REEF
1 cup fresh panko crumb from REEF
1 TB Tio Pablo Mayan Gold Mexican Seasoning Mix
2 TB plain flour
1 egg, whisked
8 Tortillas
1 cup red cabbage, finely sliced
1/2 cup fresh coriander, torn
1 red onion, finely sliced
1 lime, juiced
1 cob of corn, kernels removed
200g Barambah Organics Sour Cream
Jalapeños (optional)
 
METHOD:
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Slice your fish into bite sized pieces. Mix your panko crumb and 1 TB taco seasoning in a bowl. Dust
your fish piece by piece into the flour, then the egg, and then finally into the panko crumb mix.
 
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Heat your choice oil, I use Rice Bran oil, to a med heat in a fry pan and cook your fish until golden and crispy (approx. 6 mins total, turning at halfway) and then removing to a piece of baking paper once
cooked.
 
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Saute your corn kernels in a pan over a med heat with some salt + pepper in a dash oil. Set aside
 
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In a bowl, mix together the sour cream, lime and a teaspoon of the Mild Mexican Powder
 
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Prep your red cabbage, corn and coriander ready to assemble.
 
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Heat your tortillas on a lightly oiled pan one by one and get ready to serve.
 
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Serve as a buffet fiesta or dish up your tacos with all of that goodness for one fresh and zesty feast!