Crispy fish hot tacos with mango salsa recipe

Pick your favourite fish for this easy-to-assemble hot fish taco recipe.

Ingredients

1/3 cup (50g) plain flour

1 tsp smoked paprika

1 tsp ground cumin

2 eggs, lightly beaten

3 cups (150g) panko breadcrumbs

500g fresh fish fillets, cut into bite-size strips.

10 mini flour tortillas

1/4 iceberg lettuce or red cabbage, shredded

200g sour cream          

Mango salsa

1 mango, chopped

1/2 red onion, finely chopped

Chopped coriander, plus extra leaves to serve

Juice of 1 lime, plus wedges to serve

Prepare          

Combine flour and spices in a bowl and season. Place the egg and breadcrumbs in separate bowls. Dip the fish pieces first in the flour, then the egg and finally coat well in the breadcrumbs. Cook in frying pan until crumbs are golden colour and fish is cooked through.

For the mango salsa, combine all the ingredients, then season and set aside.

Serve fish on tortillas with mango salsa, lettuce, topped with sour cream, sweet chilli sauce or hot Tabasco.