Fish Tacos

Fish Tacos

Serves 4


3 tomatoes diced

1 diced shallot

Pinch fresh parsley finely chopped

Salt and pepper

Sour Cream

1 cup sour cream

10 fresh chives sliced

Dash of lemon juice


1 avocado mashed add a dash of lemon juice


800 gr bream fillets deboned (option nw snapper fillets or similar)

1 cup panko breadcrumbs

1 lemon, zest only

Pinch fresh parsley, finely chopped

Salt and pepper

1 cup plain flour

4 eggs

¼ cup milk

Canola oil for frying

8 soft shell tortilla wraps (small) to serve

1 lime, cut into wedges to serve

Make the salsa, sour cream and avocado first, by combing all the ingredients in each section. 

You can serve all separately and have DIY tacos or put them all together.

 To crumb the fish, in a mixing bowl put the panko breadcrumbs, lemon zest, parsley, salt and pepper. 

Then in two separate mixing bowls put the flour and eggs.  Whisk the egg and add the milk. 

Dust the fish in the flour, then into the egg mix, then into the breadcrumbs, pat down and make sure it is coated evenly. 

Shallow-fry the fish fillets until golden brown (about 3 minutes each side).  Set aside ready to make the tacos. 

In a clean pan on high heat warm the tortillas until just about cooked and remove. 

Then add the avocado mix to the centre of the tortilla, then fish, then tomato salsa, sour cream, add lime wedges and serve.


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