Crispy fish tortillas

Crispy fish tortillas


This great tortilla recipe is ready in just 25 minutes.

The ingredient of Crispy fish tortillas

  1. 1 egg
  2. 30g packet taco spice mix
  3. 3/4 cup panko breadcrumbs (see note)
  4. 500g firm white fish fillets, cut into 4cm pieces
  5. Rice bran oil, for shallow frying
  6. 8 small flour tortillas
  7. 1/4 iceberg lettuce, roughly torn
  8. 2 tomatoes, sliced
  9. 1/2 red onion, thinly sliced
  10. 1 avocado, sliced
  11. 1 cup fresh coriander leaves
  12. Lime wedges, to serve
  13. Tabasco sauce (optional), to serve

The instruction how to make Crispy fish tortillas

  1. Place egg and 1 tablespoon cold water in a shallow bowl. Lightly whisk to combine. Place spice mix in a shallow bowl. Place breadcrumbs on a plate.
  2. Press fish in spice mix to coat. Dip fish in egg mixture, shaking off excess. Toss fish in breadcrumbs to coat. Place on a plate.
  3. Pour enough oil into a frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 2 batches, for 2 minutes, turning, or until golden and cooked through. Drain on paper towel.
  4. Meanwhile, heat a chargrill on high. Chargrill tortillas, in batches, for 1 minute or until lightly charred and warm. Serve fish and tortillas with lettuce, tomato, onion, avocado, coriander, lime wedges and tabasco sauce (if using).

Nutritions of Crispy fish tortillas

calories: 713.176 calories
calories: 30.9 grams fat
calories: 8.2 grams saturated fat
calories: 66.8 grams carbohydrates
calories: 38 grams protein
calories: 111 milligrams cholesterol
calories: 1567 milligrams sodium
calories: NutritionInformation

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