Crunchy Basa Tacos with Cabbage and Mango Slaw
How to make Crunchy Basa Tacos with Cabbage and Mango Slaw
Prep Time: 15 minutes | Cook Time: 8 minutes | Serves: 4
Ingredients
- 400g The Fishmonger basa fillets, skin off
- ½ cup White Mill plain flour
- 1 large Lodge Farms free range egg
- ¼ cup Farmdale milk
- 1 cup White Mill breadcrumbs
- Sea salt and pepper, to season
- Pure Vita vegetable oil, for frying
- 2 ripe mangoes, sliced into thin wedges
- 1 cup finely shredded red cabbage
- ½ lime
- ½ cup Deli Originals pickled cucumbers
- El Tora soft taco kit
- ¼ cup Colway mayonnaise
- 1 lemon, cut into wedges
- Baby mint leaves, for garnish
- Dill fronds, for garnish
Method
- Slice fish fillets into smaller portions, the size of your soft taco. Pat dry with paper towel.
- In a bowl, add ½ cup of flour. In a separate bowl, beat egg and mix with milk. Add breadcrumbs to separate bowl and season with salt and pepper (see option).
- Dredge the fish pieces first in the flour mixture. Dip the coated fish strips into egg and milk mixture. Then coat the fish strips evenly with breadcrumbs. Set aside in fridge until ready to fry.
- Prepare the slaw. Into a separate bowl, combine mango slices and red cabbage. Toss with juice from half a lime and a pinch of salt. Set aside.
- Very thinly slice pickled cucumbers. Tear off mint leaves and small dill fronds.
- Heat vegetable oil in a frying pan over medium heat. Fry the fish strips until golden brown and cooked through, approximately 3-4 minutes per side. Drain on paper towels.
- Warm the tortillas in a dry frypan or in microwave.
- To assemble, place cabbage and mango on the warmed tortillas. Top with fried fish pieces and pickled cucumbers. Garnish with fresh herbs and a dollop of mayonnaise. Add a squeeze of fresh lemon juice, season with salt and pepper and serve immediately.
Option: For a spicy kick, use a teaspoon of the taco mix to season the breadcrumbs.
Tip: You can also swap out the mayonnaise for a smoky chipotle sauce, to intensify the flavour.
