A crisp layer of breadcrumbs encases delicate pieces of white fish in these Panko fish tacos. Layered underneath is a velvety avocado yoghurt sauce and, on top, a vibrant roasted red pepper salsa.
4 tortillaspreferably corn tortillas as they have more taste
Instructions
Avocado yogurt sauce
Combine all the ingredients together in a food processor.
Store in the refrigerator until needed.
Roasted pepper salsa
Preheat the oven to 200 degC
Wash, halve, and remove the pith from the peppers. Then smear with olive oil.
Roast the peppers for 30 minutes, skin side up.
Transfer to a plate and seal with plastic wrap. Allow to cool.
Once cool, remove the skins, and coarsely chop.
Add all ingredients, except the tomatoes, to a food processor.
Pulse until the salsa is the right consistency. It should still be quite chunky.
Stir in the tomatoes.
Store ate room temperature until needed.
Panko fried fish
Cut the fish fillets into pieces approximately 50mm long and 15mm square.
Dust with cornstarch, dip in the egg, then coat with breadcrumbs.
Return the crumbed fillets to the refrigerator for 30 minutes.
Bring the vegetable oil up to 185 degC.
Fry the crumbed fish until golden 3 - 5 minutes each side.
Drain on paper towels. Don’t fry too many pieces at the same time, as the temperature will be reduced too much. Make sure there is plenty of room around each piece.
Construction
Heat a skillet or hot plate to medium-high.
Spritz both sides of the tortillas with a little water.
Lay a tortilla in the skillet until burn marks start to develop. Start checking after 30 - 60 seconds, depending on the heat.
Flip and do the same for the other side.
Spread some avocado yoghurt sauce on the tortilla and top that with some Panko fried fish pieces.