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Fish Tacos with Tomato Salsa

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All our seafood is sourced from De Costi Seafoods Retail Store at the Sydney Fish Markets

Fish tacos are a fantastic way to pack an array of flavours and colours into a meal and dress up your favourite cuts of fish. It’s a super easy, refreshing way to enjoy fish – and perfect for summer!

Print Recipe
Fish Tacos with Tomato Salsa
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Tomato Salsa
Fish Taco
Taco Toppings
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Tomato Salsa
Fish Taco
Taco Toppings
Instructions
Tomato Salsa
  1. In a medium bowl, mix tomatoes, onion, garlic, coriander.
  2. Add chilli flakes to taste.
Fish
  1. Mix together the flour, chili powder and 1 1/2 teaspoons of salt and black pepper in a medium bowl.
  2. Pour the milk into another medium bowl, and place the fish into it to soak up the milk.
  3. Pour the peanut oil into a large frying pan and place over medium-high heat until it shimmers and is about to smoke.
  4. Remove fish from milk, and place in flour to lightly powder fish pieces with flour. Pat to remove excess flour.
  5. Place fish pieces in the pan with peanut oil. Cook until deep golden brown on one side — roughly 3 to 4 minutes. Turn carefully and cook for 1 minute more.
  6. Remove cooked fish to a clean plate lined with paper towels. Cut the fillet into even-sized strips.
Toppings
  1. In a small bowl, mix the mayonnaise and sour cream. Season with lime, salt, pepper.
Final Taco Assembly
  1. Heat the tortillas in a pan until they are soft and hot.
  2. Fill each tortilla with a strip of fish. Top with tomato salsa, shredded lettuce, sour cream, chilli sauce, and lime juice to taste.

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