Fish tacos

Fish tacos

Every Saturday, I try to make things that are quick and easy to make.

This Saturday in particular I did not want to be stuck in front of the stove after the morning I had.

I went to two post offices in the area to try and get my license renewed, the lady at the second post office told me to try another one about a 20 minute drive away. I didn’t think anything of it, seeing as the post offices only opened 15 minutes ago, so I was hopeful that there would be no line!!!1

I was sooooooo WRONG!!!!!!!!! The line was outside the post office. I stood for 2 and half hours just to get a license. Never again. When I got back home, my dad was like what took me so long. Seriously  and that what was I making for lunch he was hungry… seriously.

Luckily I had bought a piece of fish last night and it was still in the fridge, I had forgotten to put it in the freezer… no defrosting required.

As soon as I remembered the fish I thought of the recipe that I came across in Ashleigh Levin’s cookbook for fish tacos and I even had mini sweetcorn and red cabbage in the fridge… was that a sign or was that a sign??? And to top it all off I had a box of taco shells in the pantry.

This recipe was super easy to make and instead of using mayo to drizzle over the top, I opted for siraccha mayo…I love this mayo, I sit for hours in front of the tv spreading this mayo over crackers and just eating it like that.

I have never had fish tacos in my life and I loved these…. So crunchy and soo yummy.

Ingredients:

  • 1/3 x cup cake flour.
  • 1/3 x cup parmesan cheese.
  • 1 x tsp salt.
  • ¼ x tsp black pepper.
  • 1 x egg.
  • 1/3 x cup milk.
  • 500g x hake fillet, cut into strips.
  • 2 x cups oil.
  • Taco shells, baked according to the packaging.
  • 1 x punnet mini corn, sliced lengthwise.
  • 1 x bunch coriander, chopped.
  • Mayo to drizzle over the top.
  • Chopped red cabbage

Method:

  • Mix flour, cheese, salt and pepper together in a bowl and set aside.
  • Whisk eggs and milk together in another bowl and set aside.
  • Dip fish into the egg, shake off excess, dip into the flour, shake of excess and place in the hot oil to fry till golden on both sides.

To assemble these tacos.

  • Fill each taco with the fish, cabbage, corn, coriander and mayo

Tell me what you think of this recipe