Crispy Fish Tacos Recipe

Ingredients

Scaled for your household (8 portions) · original serves 8

• Taco shells8
• Tomatoes20
• Red onion1
• Coriander bunchto taste + 1 tsp
  Original recipe breakdown · used in multiple steps

  • small bunch fresh coriander | cilantro (chopped)
  • 1 tsp ground coriander | cilantro
• JalapeñOs2
• Lime1 tbsp
• Pinch Salt1 + ⅔ tsp
  Original recipe breakdown · used in multiple steps

  • 1 pinch salt
  • ½ tsp salt
  • ¼ tsp salt
• Whole egg mayonnaise6 tbsp
• Sriracha1½ tbsp
• Sweet potato2
  peeled and diced)
• Olive oil1 tsp
• Black Pepper1½ tsp
  Original recipe breakdown · used in multiple steps

  • ⅓ tsp black pepper
  • ¼ tsp black pepper
  • 1 tsp black pepper
• Cooking cream⅔ cup
• Milk⅔ cup
• Eggs1
• Garlic cloves1¼ tsp
  Original recipe breakdown · used in multiple steps

  • ¼ tsp garlic powder
  • 1 tsp garlic powder
• Cod Or Haddock Fillets4
• Plain flour2 cup
  Original recipe breakdown · used in multiple steps

  • 1 cup cornflour | cornstarch
  • 1 cup all-purpose flour
• Panko Crumbs1 cup
• Celery½ tbsp
• Paprika½ tbsp
• Brown onion½ tsp
• Baking Powder1 tsp
• Vegetable oilto taste

Method

1. 1

   Mix tomatoes, onion, coriander, jalapeños, lime juice,; then salt in a bowl. Chill until ready to serve.

2. 2

   At this stage, whisk mayonnaise with sriracha until smooth. Chill.

3. 3

   Heat olive oil in a pot on medium heat.

4. 4

   Stir in sweet potato, salt, pepper, and coriander.

5. 5

   Cook for about 10 minutes, giving it an occasional mix.

6. 6

   Stir in coconut cream and cook 5–10 minutes more until softened.

7. 7

   Once cooked, using a blender, blend until smooth; then creamy. reserve and chill in fridge.

8. 8

   In a bowl, whisk coconut milk, egg yolk, salt, pepper,; then garlic powder. stir in fish strips and marinate in fridge for about 10 minutes

9. 9

   At this stage, mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.

10. 10

    Heat 2 inches of oil in a roomy pan on medium-high heat.

11. 11

    Fry fish in batches until golden; then crispy (about 3 minutes per batch). Drain on paper towels.

12. 12

    At this stage, spread sweet potato mash in each taco shell.

13. 13

    At this stage, top with crispy fish pieces.

14. 14

    At this stage, spoon pico de gallo over the fish.

15. 15

    Spoon over with sriracha mayo.

16. 16

    At this stage, garnish with extra coriander leaves.