Crispy Fish Tacos
These crispy fish tacos are a great recipe to try while the sun is shining. The awesome flavour of our authentic Lightly Salted Tortilla Chips works unbelievably well in these crispy fish tacos. The crushed tortilla chips are used to breadcrumb deliciously fresh cod and accompanied with a Chipotle Paste crème fraîche, and a simple summery slaw.
Serve these crispy fish tacos as an authentic Mexican starter before dishing up some slow cooked barbacoa beef.
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Prep time
30 mins
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Cook time
15 mins
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Total time
45 mins
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Ideal for
Lunch -
Make it
Mexican -
Serves
2
Find us in the
Mexican Section
Ingredients
- 1 x 170g Gran Luchito Tortilla Chips
- 250g Fresh cod fillet (or another white fish)
- 40g Plain flour
- 1 Large egg (beaten)
- Oil for deep frying
- ¼ Each of red & white cabbage (finely shredded & mixed)
- Lime wedges
- Small pot crème fraîche
- 1tsp Gran Luchito Chipotle Paste
- Fresh coriander (roughly chopped)
How to make it
- Crush one bag of the Tortilla chips and place in a freezer bag. Slice the fish into thin strips before dusting lightly with plain flour.
- Dip each piece in the beaten egg before coating with the crushed chips by dropping in the bag and shaking until fully coated. Repeat this step if you don’t get a full covering.
- When all the fish is coated heat the oil until it reaches 180C then fry the fish pieces in small batches for 3 minutes until crisp and golden. Drain on kitchen paper.
- Mix the Gran Luchito Chipotle Paste with the crème fraîche. Add more if you want more heat.
- To serve, spoon a little chilli crème fraîche onto each whole tortilla. Then top each with a piece of the crispy fish followed by a little of the shredded cabbage.
- Squeeze over a little lime juice, roughly chopped coriander and a sprinkling of salt before eating.
Please Let Us Know What You Think Of This Recipe.