Fish tacos with breadcrumbs and salsa (homemade fish, freezable)

Serves : 4

Preparation time: 20 minutes

Cooking Time: 5 minutes

Ingredients

• 3 haddock fillets, cut into sticks
• 15 ml (1 tablespoon) Tex Mex spice blend
• 250 ml (1 cup) flour
• 4 eggs, beaten with a fork
• 500 ml (2 cups) panko breadcrumbs
• 90 ml (6 tbsp.) canola oil
• salt and pepper to taste

The salsa

• 1 mango, diced
• 1 tomato, brunoise
• 1/2 clove garlic, minced
• 1 shallot, finely chopped
• 45 ml (3 tbsp.) white balsamic vinegar
• 60 ml (4 tbsp.) coriander leaves, chopped
• 90 ml (6 tbsp) olive oil
• salt and pepper to taste

Filling

• 8 8'' tortillas
• 90 ml (6 tbsp) sour cream
• 15 ml (1 tbsp.) Tex Mex spice blend
• 250 ml (1 cup) lettuce, cut into strips
• qs hot sauce to taste
• salt and pepper to taste

Preparation

1. Season fish sticks with salt and pepper and sprinkle with Tex Mex blend.
2. Arrange 3 bowls, one for the flour, one for the eggs and one for the panko breadcrumbs.
3. Pass each fish stick through the flour, then the eggs, then the breadcrumbs, and place on a baking sheet.
4. At this stage, they can be frozen.
5. In a hot frying pan, brown the fish in oil for 2-3 minutes on each side. Set aside on paper towels.
6. For the salsa, in a bowl, combine the mango, tomato, garlic, shallot, vinegar, olive oil, coriander, salt and pepper. Check seasoning.
7. Heat tortillas in oven or frying pan.
8. In a bowl, combine sour cream and Tex Mex spices. Check seasoning.
9. Spread prepared sour cream, fish, salsa, lettuce and a little hot sauce to taste on each tortilla.