Crispy Fish Tacos

A super tasty Fish Taco with crispy breaded cod served in soft tortilla bread with salad, fresh coriander, hot mayo and a mango and avocado salsa.

4 servings

• 8-12 small tortillas
• Mango and avocado salsa
• 250 g of mango
• 2 avocados
• 0.5 dl finely chopped coriander
• 1 small red onion
• 1 red chili fruit
• 1 tablespoon olive oil
• 1 lime

Pickled red onion
Pickled red onions can be bought in most grocery stores. It is also very easy to pickle it yourself. At the bottom of the recipe, we describe how you do it.

Breaded fried cod
600 g cod 
2 dl wheat flour
1-2 tbsp cayenne pepper
2 dl panko breadcrumbs (Asian breadcrumbs)
2 eggs
0.5-1 liter of frying oil
salt
black pepper

Garnish
Coriander
Salad
Lime

This is how you do it:

Finely chop mango and avocado, put in a bowl. Chop the chili in small pieces. Finely chop the red onion and mix with the juice from the lime and the olive oil. Spice it up with some salt and pepper. Taste and savor!

Cut the cod into cubes. Place flour, panko and beaten egg in three different bowls. Add salt and pepper and cayenne to the flour. Then dip the cod in flour, then egg and finally in panko.
You can make the breaded fish at home. 

Heat the oil in the frying pan to approximately 170 degrees. Be a little careful with the heat, if the oil gets too hot it can catch fire!
Add the breaded fish and deep fry until golden brown. Remember to turn the fish during the deep frying.

Finely chop the coriander, slice the lime, and break some lettuce leaves. Put everything on a plate ready for the arrangement.

Arrangement
Start by placing the tortilla bread on a plate. Add the salad, top with the mango and avocado salsa. Add the fried fish and top with lettuce, red onion, mayonnaise and finish by squeezing the lime juice over the taco.

Enjoy a wonderful authentic Mexican Fish Tacos!

If you want to make your own super tasty tortilla bread, do it like this:
2 dl wheat flour
2 dl corn flour
3-4 tbsp olive oil
2 krm salt
2 dl water, boiling
wheat flour, for baking

Pour wheat flour, corn flour and salt into a bowl. Add the olive oil and mix to crumbs, adding a little more oil to make the dough crumbly. Pour over the water and stir to form a smooth dough. Roll out into round small tortillas in flour and fry on high heat in a dry griddle for a few minutes per side (depending on the heat).
Put in a towel that can be a little damp, but it will otherwise be damp from the steam from the hot breads. Let them lie in a towel until serving so they become soft.

If you want to make your own good hot chipotle mayo, do this:
Chipotle mayonnaise
1 egg
1-1.5 dl rapeseed oil
1 tsp dijon mustard
2 teaspoons apple cider vinegar
2 tbsp chipotle paste

Pickled red onion
1 red onion
1 dl vinegar spirit 12%
2 dl caster sugar
3 dl water

Prepare the pickled onions a few hours before or the day before. Boil vinegar, sugar, salt, black pepper and water in a saucepan. Slice the red onion with a mandolin and pour the hot liquid into a jar. Place in the fridge overnight.