We love a good fish taco so I decided to come up with my own take on this classic.
Restaurant fish tacos are either grilled or breaded and their breading is too often on the heavy handed side (it’s not Fish and Chips for crying out loud) so I went with a panko covering to give the crispiness we like from the fried preparation while still getting more of the lightness that a grilled piece gives you.
Fish Taco with Mango Salsa and Chilie Verde
Nice combo of sweet, heat, cream, and crunch
We like to use Barramundi fish filets
Mix the diced Mango, Salsa and lime juice in a small bowl and set aside to marinate while preparing the fish
Pre-heat oven to 350 and place a wire rack on a cookie sheet on the bottom rack
Heat some canola oil in a frying pan over medium-high heat
Mix the Panko, Garlic power, Onion Powder, Salt, Black Pepper, and Chili Powder in a bowl large enough to dredge the fish
Beat the three eggs in a bowl large enough to dredge the fish filets
Coat fish in the egg wash then dredge in the Panko mix
Gently place fish filets in the hot oil, turning when they are browned then once the other side is browned move the filet to the wire rack in the oven until all your filets are cooked. this wil allow them to drain and keep them warm until ready for service
Heat corn tortillas in a dry non-stick frying pan over medium heat. Once heated on both sides move to a plate to assemble
Place the fish filet on one half of the tortilla and top with the mango salsa and the salsa verde
On the other half place a smear of the Mexican creme topped with a sprinkle of cabbage and Pico de Gallo
Fold and enjoy!