DIY Crispy Fish Tacos
pick 'n' mix toppings: zesty carrot salad, cucumber, tomato & more!
Panko breadcrumbs are larger than regular breadcrumbs. This gives them an extra crunchy texture after frying.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Basa fillet
(Contains: Vis)
3 piece
Mini tortillas
(Contains: Tarwe May be present: Soja, Mosterd)
20 g
Lamb's lettuce
½ piece
Cucumber
½ piece
Carrot
½ piece
Tomato
15 g
Panko breadcrumbs
(Contains: Tarwe)
1.5 teaspoon
Ground paprika
¼ piece
Lime
35 g
Mayonnaise
(Contains: Mosterd, Ei)
Not included in your delivery
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Grate the carrot. Quarter the lime.
- In a bowl, combine the carrot with a third of the mayonnaise and the juice of a quarter lime per person. Season to taste with salt and pepper.
- On a deep plate, combine the panko with the paprika and then season with salt and pepper.
- Pat the fish dry with kitchen paper and then cut into thirds.
- Coat the fish first with the rest of the mayonnaise and then with the panko.
- Melt the butter in a frying pan over medium-high heat. Fry the fish for 3 - 5 minutes until evenly golden-brown.
- Meanwhile, wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes.
- Dice the tomato.
- Slice the cucumber into crescents.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- Serve all of the elements separately at the table: the tortillas, lamb's lettuce, tomato, cucumber, carrot, lime wedges and fish.
- Allow everyone to assemble their own tacos as preferred.
