Ingredients (Makes 7 tacos)
1. Fish – Around 350 – 400 gm, cubed
2. Plain bread crumbs – 1/2 cup or as required
Corn starch – 2 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garlic powder – 1/4 tsp
Salt – As required to taste
3. Egg – 1, beaten
Milk – 2 tsp
Salt – 1 pinch
Pepper powder – 1 pinch
4. Mayonnaise – 1/4 cup
Milk – 1 tbsp
Lemon juice – 1/2 tsp
5. Tomato salsa / Pico de gallo – 3/4 cup
6. Cabbage – 1/2 cup, thinly sliced
7. Corn / flour taco-sized tortilla – 7
8. Lime wedges – To serve
Method
1. In a small bowl, combine mayonnaise, milk and lemon juice. Set aside.
2. Beat the egg adding 2 tsp milk and a pinch of salt.
3. Combine all the ingredients numbered 2 in a wide plate.
4. Dip the fish pieces in the egg mixture and then roll in bread crumbs. Shallow fry in oil until browned and done. Set aside.
5. Warm the tortilla in a pan. Break the fried fish into small pieces and divide among the tortilla. Top with mayonnaise, tomato salsa and sliced cabbage. Serve immediately.
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