BAJA FISH TACOS

FishDinner

Nov 10

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients

Crispy fish:

4 x flathead fillets

Old El Paso Chicken Crumb mix

1 x egg whisked

500ml vegetable oil

Mayonnaise :

1 cup mayonnaise

1 tbsp pickled jalapenos finely chopped

Salad:

½ cos lettuce shredded

1 cucumber peeled into ribbons (avoid the seeds)

2 x cheeks green capsicum cup into thin strips

1 avocado diced

1 pack of Old El Paso soft flour tortillas (or substitute Old El Paso gluten free tortillas)

For the salad toss all ingredients together in a bowl

For mayonnaise stir jalapenos through the mayonnaise

Brush fish pieces with egg-wash and roll in the Old El Paso Chicken Crumb mix. For extra crunch you can repeat this process for a double coating.

Heat oil to 160 degrees Celsius. Fry fish until golden brown. Remove from oil onto paper towel and season with salt

To soften the tortillas warm them in the microwave or in a pan over medium heat.

Assemble tacos and enjoy

SMOKED SALMON PASTA