Fish Taco
Nutrients
Per serving
Steps
Warm tortillas as instructed on package
Place coconut, beaten egg and flour in 3 separate shallow dishes
Dip the fish into the flour, then the egg and finally the coconut until evenly coated on both sides
Heat the olive oil in a large frying pan to a medium heat and fry the fish 2 or 3 mins either side until golden brown
Transfer to a paper towel lined plate
To serve slice the fish into thick slices
In a small bowl mix together the sriracha sauce with a squeeze of lemon
On each tortilla spread a small amount of sauce over the base and add the capsicum and rocket
Top with the crumbed fish and a tablespoon of coleslaw
Garnish with the sliced onion and lemon
Season with salt and pepper accordingly
Ingredients
| 4 | Corn tortillas 26g each |
| 200g | White fish boneless and skinless |
| 1 Tbs | Flour |
| 1 Tbs | Coconut shredded |
| 1 | Egg beaten |
| 1 | Tbsp extra virgin olive oil |
| 1 Tbs | Sriracha chilli sauce |
| 4 Tbs | Coleslaw |
| 1 | Red capsicum finely sliced |
| 1/2 | Red onion finely sliced |
| 1 | bunch Rocket |
| 1 | Lemon in quarters |
