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Crispy Fish Tacos

Crispy Tortilla Fish Tacos 

Heres a great recipe to try while the sun is shining. The awesome flavour of Manomasa’s Tomatillo Salsa tortilla chips works unbelievably well in this dish, crushed and used to breadcrumb deliciously fresh cod and accompanied with a Gran Luchito Smoked Chilli Paste crème fraîche, and a simple summery slaw.


Crispy Tortilla Fish Tacos

Prep time: 
Total time: 

Ingredients Ingredients

  • 2 x 5oz Tomatillo Salsa Manomasa chips
  • 9oz Fresh cod fillet (or another white fish)
  • 1½ oz All purpose 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 Smoked Chilli Paste
  • Fresh cilantro (roughly chopped)

Instructions Instructions

  1. Crush one bag of the Manomasa chips and place in a freezer bag. Slice the fish into thin strips before dusting lightly with all purpose flour.
  2. 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.
  3. When all the fish is coated heat the oil until it reaches 350F then fry the fish pieces in small batches for 3 minutes until crisp and golden. Drain on kitchen paper.
  4. Mix the Gran Luchito Smoked Chilli Paste with the crème fraîche. Add more if you want more heat.
  5. 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.
  6. Squeeze over a little lime juice, roughly chopped cilantro and a sprinkling of salt before eating.
Notes

In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon

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Have you tried this Crispy Tortilla Fish Tacos Recipe? If so we would love to hear how you got on. 

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