This American no-frills style taco is a good one for kids of all ages. It allows you to make a little fish go a long way and you can add as many ingredients to it as you want; ie spring onion, fresh coriander, a spicy mayonnaise, corn, refried beans, etc. The kids in my family like to make theirs with both a hard taco and a soft tortilla — the hard providing the crunch, the soft keeping it all wrapped together. These come from my easy food for flatters file.
Ingredients
| 400 g | Fish (Main) |
| 1 | Egg |
| ⅓ cup | Flour |
| 1 cup | Breadcrumbs, ( I use panko) |
| 1 small | Lettuce, chopped |
| 2 large | Tomatoes, chopped (or use a fresh tomato salsa) |
| 1 | Avocado, sliced (or use guacamole) |
| ¼ cup | Cheese, grated (or sour cream) |
| ¼ cup | Oil, for frying |
| 8 | Taco shells, and/or tortillas |
| 1 | Mexican chilli sauce, to serve |
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Directions
- Ensure the fish is free of bones and scales and slice into bite-sized pieces.
- Beat the egg in a bowl with a splash of water and some salt and pepper.
- Pour the flour and breadcrumbs into separate bowls.
- Dip the fish into the flour to coat, then the egg, followed by the breadcrumbs. Place on a plate and set aside in the fridge while you prepare the other ingredients.
- Place the lettuce, tomato, avocado and cheese into bowls.
- Warm the tacos and tortillas.
- Fry the crumbed fish in oil until golden.
- Serve all the components separately on the table for people to build their own tacos.
