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Who doesn’t love a good Mexican soft shell taco? These hand-held parcels of deliciousness are really easy to bring together. They’re light, fresh and use crispy, spicy fish goujons with shredded lettuce and a wicked little salsa that will have your taste buds dancing.
400 grams dense fish fillets (I used cod)
1 cup panko crumbs, or ordinary breadcrumbs
½ cup plain flour
2 free-range eggs, whisked
2 tablespoons dried chilli flakes
1 tablespoon cayenne pepper
1 avocado, diced
2 tomatoes, diced
1 red chilli, finely sliced
1.5 cups corn kernels
half small red onion, finely diced
juice 1 lime
small handful coriander
12 small soft shell tacos
2 cups finely shredded cos lettuce
1 cup sour cream
2 tablespoons chilli sauce.
salt and pepper
fresh coriander and lime wedges for garnish
Salsa: Place the avocado, tomato, chilli, corn, coriander and onion in a large bowl and mix well. Season with salt and pepper, a good squeeze of lime juice and set aside.
Fish: Slice your fillets into 12 evenly sized goujons. (‘Goujons’ is the French term for small pieces of fish or chicken).
Place the flour, eggs and crumbs in three separate shallow dishes. Mix the cayenne pepper through the flour, and the chilli flakes into the crumbs. Using one piece of fish at a time, roll it in the flour, then the egg mixture and finally the bread crumbs, pressing on to coat. Repeat until all the fish is crumbed.
Heat 2 inches of vegetable oil in a heavy bottom pan or skillet to 180℃ and shallow fry the fish in batches, for 3-4 minutes, turning once. (If you don’t have a thermometer, drop some of the breadcrumbs into the oil. If they pop to the surface and start to turn golden your oil is hot enough.) Place the cooked fish on kitchen towels to soak up any excess oil and put in a warm oven while you cook the remainder.
Tacos: Mix the sour cream and chilli sauce together and set aside.
To build each taco, hold a soft shell in your hand. Place some shredded lettuce in the bottom, then a good spoonful of salsa, a piece of fish, top with the chilli sour cream and then garnish with fresh coriander and a squeeze of lime juice.