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Fish Tacos

Fish Tacos
Contributed by
Urban Forager

SHORT DESCRIPTION

There is not much to do but cook the fish just before serving, making it the perfect meal for easy summer entertaining. To create a vegan option use vegan mayonnaise and yoghurt in the dressing and substitute tinned young jackfruit for fish.

INGREDIENTS 

  • 2 Tbsp oil
  • Juice of 1 lime
  • 1 clove garlic, finely minced
  • 1 tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne (or to taste)
  • 1 tsp Urban Forager Vegetable Stock Concentrate
  • 500g firm fleshed, white fish like cod, cut into taco sized strips
  • Panko bread crumbs
  • Oil for shallow frying

 

Toppings:

  • Tortillas
  • Lime wedges
  • Guacamole
  • Mexican Slaw with Taco dressing
  • Pico de gallo
  • Jalapeno Salsa
  • Pickled red onions

DESCRIPTION

  1. In a glass or ceramic dish, mix the marinade ingredients together

  2. Add fish and mix through until coated

  3. Marinate for a minimum of 2 hours or overnight in the refrigerator

  4. Prepare taco dressing, cabbage and pico de gallo in the mean time

  5. Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated

  6. Coat pieces with panko

  7. Shallow fry on medium-high heat until just cooked through

Method

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  • Organic Chicken Stock Concentrate 250g
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    Organic Chicken Stock Concentrate 250g

    $21.95
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    .
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    SKU:
    CACHIS2.250
    Weight:
    0.55 KGS
    _custom_filter_size:
    Grocery 2kg or less
    _custom_filter_orgnat:
    Organic
    _custom_energy:
    177
    _custom_protein:
    6.1
    _custom_totalfat:
    0.5
    _custom_satfat:
    0.1
    _custom_carbs:
    2.1
    _custom_sugars:
    1.9
    _custom_sodium:
    7900
    _custom_servsize:
    6
    _custom_allergens:
    May be present: Soy.
    _custom_filter_origin:
    Australia
    _custom_dietary_filter:
    Dairy Free
    _custom_dietary_filter:
    Egg Free
    _custom_dietary_filter:
    Organic
    $21.95
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    $21.95
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