Fish Tacos with Avocado
INGREDIENTS
500 grams white fish
2 eggs
1½ cup breadcrumbs, I used a mixture, and I love using panko
½ cup white flour
salt & pepper
1/3 cucumber
2 avocados
handful of coriander
½ punnet of cherry tomatoes, chopped
1 red onion, sliced
1-2 tablespoons oil
8 flour tacos
50g feta cheese
1-2 tablespoons white vinegar
1-2 tablespoons white sugar
2 lemons
siracha mayo to serve
DIRECTIONS
First make the red onion pickle in a jar, add the red onion, sugar & white vinegar. Mix a little and set aside.
Next let’s crumb the fish. Place the flour on a plate and season with salt and pepper. In a bowl, crack the eggs and mix with a fork a little. On another plate, place the crumbs.
Slice the fish into finger-sized slices.
Dip the fish in the flour, then egg, then crumb mix. And then set aside. I like to use one hand for dipping and keep one clean in case I need to add something else or answer the door/phone!
Slice the tomatoes and dice the cucumber.
Cook the fish in a pan on medium heat, in a little oil until cooked through.
While the fish is cooking, heat your tacos and take one of your avocados, to peel and dice. Add a generous squeeze of lemon and season well with salt and pepper.
On a large platter, place your tacos, fish, chopped avocado & if you like, add some extra avocado slices, like I have. Add your cucumber to the red onion and place on the platter, scatter over some tomato, coriander and finish with siracha mayo. I like to do a final season of the fish with salt & pepper and serve with lots of lemon wedges and scatter the crumbled feta over the top.
Serve.
