CHILLI FISH TACO

CHILLI FISH TACO
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RECIPE

3 Servings

Cook Time
20 minutes

INGREDIENTS

  • 1 pack of Salsalito Taco Shell
  • 1 pack of Salsalito Taco Seasoning mix
  • 400 g fish fillets (12-15 pieces) - cut into strips
  • 350 - 500 ml Oil for frying
  • 1 cup flour
  • 2 eggs
  • 1 cup bread crumbs
  • 1 medium sized onion - diced
  • 1 medium sized tomato - diced
  • 1/2 cup shredded lettuce
  • Salt as per taste
  • NA

DIRECTIONS

  • Cut boneless fish into strips and season with Salsalito Taco Seasoning mix and salt.
  • Take the flour, eggs (whisked well) and bread crumbs separately in three shallow dishes. Dip each strip into flour first and shake off the excess. Next, run them through the beaten egg and coat evenly. Finally, lay the strips on the bread crumbs, turn it over and press into the breading for even coating on all sides.
  • Heat oil in a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several breaded fish in the pan. Cook the fish without turning until nicely browned, about 3-4 minutes. Turn the fish and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips.
  • Heat 4 Salsalito Taco Shells in oven for 2-3 minutes at 125°C.
  • Top each taco shell with the breaded fish finger, shredded lettuce, diced tomatoes and onions.