Crunchy cod fish tacos

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Recipe from Topfood
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45 min
2021-11-12-qn9tea-baja-style-fish-tacos-with-avocado-and-pickled-oni-etuykef
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Updated 18.04.2022
Cod fish tacos are wrapped in a warm tortilla (made of corn), filled with the cod fish and iceberg lettuce. The highlight of this recipe is salsa sauce made of avocado, mango and cilantro. The best recipe for lunch or dinner. It is easy to cook, and most importantly, very tasty!

Ingredients
servings

  • Cod fillet
    1 lb.
  • Wheat flour
    6 tbsp.
  • Egg
    2
  • Tortillas
    10 pcs.
  • Sprig coriander (cilantro)
    1
  • Paprika
    1 tsp.
  • Breadcrumps
    10 tbsp.
  • Olive oil
    33 fl. oz
  • Iceberg lettuce
    2,5
  • Sour cream
    13 tbsp.
  • Pepper chili
    1
  • Lime
    1
  • Mango
    1
  • Avocado
    1
  • Red onion

Nutrition facts per 100 g

  • Calories

    1245 kcal

  • Protein

    16.6 g

  • Fat

    111.5 g

  • Carbohydrates

    44.8 g

Method

  • Mix the flour with spices. Then beat the eggs in a separate bowl. In another bowl pour the breadcrumbs.

  • Cut fish into small pieces. Dip the cod fish in the flour, then in the egg mixture and in the breadcrumbs. Finally, put it on a baking sheet or cutting board and cool down in the fridge for 15 minutes.

  • Cook salsa sauce. Finely cut the mango, avocado, onion and coriander. Mix everything and pour the lime juice over it.

  • Preheat oven to 150 degrees. Pour oil into a deep pot and heat it to 190 degrees. To check the temperature, put a piece of bread in it, it should be browned in 30 seconds.

  • Then saute the fish cod in a deep fryer until golden brown. Then dry it with a napkin. Finally, put the fried fish into a warm oven.

  • Heat the tortillas in the oven by wrapping them in foil.

  • Then make fish taco. The fish put over the tortillas, then finely chopped iceberg lettuce and mango salsa. Garnish with a chopped pepper chili and cilantro leaves (coriander).

Bon Appetit!

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