- Cod filets
- oil for deep frying
- panko bread crumbs
- flour for dusting
- 1 egg
- red cabbage/iceberg lettuce shredded
- avocado
- mango salsa
- mayonnaise
- fresh limes
- small flour tortillas
MANGO SALSA
- ripe mango
- bunch of cherry tomatoes
- red onion
- salt
- sambal or preferred hot sauce
Make the salsa ahead of time because the longer it sits, the better it tastes. Skin and chop mango, dice red onion and tomatoes and put in a bowl. and place in a bowl. Add salt and sambal and mix well. Set aside.
Put oil in a pot just high enough to almost immerse the filets. Cut the filets into large pieces (two pieces per taco) and flour to dry them.
Whisk egg(s) in a bowl and dip floured fish in.
Use food processor to whisk the panko to a powder and put in a bowl. Dp the egged filets in panko and deep fry. Set on paper towels to soak up the excess oil.
Heat flour tortillas in a pan (no oil)
To build your taco: place a soft heated shell on the plate. Put some mayo on the bottom. Ad 2 pieces of fish, salsa and top with shredded cabbage.