This fish taco recipe from our fabulous fisho Glenn Pagano is an absolute winner around the office. There’s every chance you’ll be accorded hero status too when you serve these up. According to Glenn, simplicity is the key here.
Preparation and cooking time: Approx 30mins
INGREDIENTS:
- White fish cut into small fillets, and Panko crumbed. (Glenn landed a whopping yellowtail Kingfish that he used for ours)
- Small soft flour or corn tortillas
- Coleslaw or Kaleslaw to your liking
- Mayonnaise or Chilli Mayonnaise or even shredded cheese
- Lime wedges if you’re fancy
- Salt and pepper to taste
METHOD:
- Preheat a large non-stick pan over medium-high heat. Add oil and swirl to coat the pan.
- Add the Panko crumbed fillets to the pan and cook for 2-3 minutes until the fish is browned on all sides and cooked through. Remove from the pan and set aside.
- To assemble the tacos, warm the tortillas in the microwave or on a dry pan for a few seconds.
- Load up with the fish, slaw, and any topping you fancy. Top off with your choice of mayo and a squeeze of lime over each taco.
- Serve immediately and enjoy!
Glenn says, “You can also go wild with other toppings to your liking, such as diced tomatoes, shredded lettuce, onion, or hot sauce.”