Oat Crusted Fish Tacos + Mango Salsa
Ingredients
- 6 Tortillas
- 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
- 1 egg
- 100 g quick oats
- to taste Salt
- Coriander Fresh and sliced Jalapenos for topping
- mango salsa
- 2 mangoes peeled and diced)
- 1/4 cup Capsicum diced
- 1/4 cup Onions diced
- 1 Jalapeno ( sliced or chopped)
- 1 tablespoon lemon juice
- tablespoon Coriander 1Chopped
Instructions
- The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
- Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
- Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
- To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a beer!