Crunchy fish tacos
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
Seeds add crunch to these easy fish tacos that can be ready in less than half an hour.
Ingredients
For the fish tacos
- vegetable oil, for deep-frying
- 1 tbsp chia seeds
- 1 tbsp pumpkin seeds (or any seeds, such as sunflower)
- 2 tbsp polenta
- 2 tbsp rolled oats
- 1 tbsp chilli flakes
- 397g tin condensed milk (or 1 free-range egg, beaten)
- 1 lime, juice only
- 1 tsp salt
- 4 large plaice fillets or other white fish
For the tomato sauce
For the garnish
- 2 tbsp vegetable oil
- 8 x 10cm/4in round flour tortillas
- 100g/3½oz mayonnaise
- 50g/1¾oz soured cream
- 1 avocado, mashed (or tinned chickpeas, mashed)
- 1 tbsp fresh coriander sprigs
- 100g/3½oz pickled onions, thinly sliced
- 2 Little Gem, shredded (or any crisp lettuce)
- 4 spring onions, sliced
Method
To make the fish tacos, Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the seeds, polenta and oats in a wide bowl. Mix the condensed milk, lime juice and salt together in a separate wide bowl, dip the fish in the condensed milk mixture and then in the seed mixture. Deep-fry for about 3–4 minutes, or until golden. Transfer to kitchen paper to cool slightly and chop into large pieces.
To make the tomato sauce, heat the oil in a large frying pan and sweat the onion and garlic. Add the chilli and tomato and cook for 5 minutes. Tip into a pestle and mortar and grind to a rough paste.
To serve, heat the oil in a frying pan and fry the tortillas until puffed and golden. Mix the mayonnaise and soured cream in a bowl. Once slightly cooled, flatten down the tortillas and fill with the tomato sauce, fried fish, mayonnaise mixture, avocado, coriander, pickled onions, lettuce and spring onions. Serve immediately.
