Crispy Fish Soft Taco

This recipe is a great introduction to mexican for your little ones.

It is easy to make, and full of flavour.

My girls love this dinner!

Chicken is a great substitute too!

INGREDIENTS (Serves 4 Little Ones)

1 Cup Panko Breadcrumbs

1 Egg

Seasalt and Freshly Ground Black Pepper

1 x 150g Snapper, or other firm flesh white fish

4 Corn Tortillas, halved

1/4 head Cabbage, shredded

Peanut Oil, for frying

My Maya Sauce for little ones:

2 Tbsps Sour Cream

2 Tbsps Mayonaise (I use, Kewpie)

1 Tsp Lime Juice

To Serve: (optional)

Steamed Rice

Avocado

METHOD

To Make Maya: combine all ingredients well in a bowl, and set aside.

Place the breadcrumbs into a shallow dish.

Break the egg into another shallow dish, season with salt and pepper, and beat them with 1 tablespoons of water.

Cut the fish into 2cm wide strips.

Dip them into the egg, then coat them well with the breadcrumbs.

Set aside and let them rest for 10 minutes.

To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat until small bubbles form.

Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.

Heat tortillas as per packet instructions.

To make the tacos:

Place a fish strip on half of the tortilla, top with some of the shredded cabbage, and a big dollop of  maya, and roll up.

To secure, lightly moisten the final edge with some water and firmly stamp down to form a roll.