Prep Time
12 Minutes
Cook Time
2 Minutes
Makes
6
Ingredients
-
1 packet Mission Extra Soft Original Tortillas
-
6 flatheads
¾ cup breadcrumbs
2 tbsp Mission Taco Seasoning
1 egg, whisked
½ cup oil for shallow frying
Salt (seasoning)
Lemon zest, grated (garnish)
-
Slaw:
1 carrot, julienne
¼ cut red cabbage, shredded
1 spring onion, sliced into strips
¼ cup coriander leaves, chopped
-
Dill mayo:
3 tbsp mayonnaise
3 tbsp dill, chopped
Salt, pinch
Featured Product
Instructions
-
Step 1
Make slaw by combining carrot, red cabbage, spring onion and coriander in a bowl.
-
Step 2
Make dill mayo in a small bowl. Combine mayonnaise, dill and a pinch of salt, mix well and set aside.
-
Step 3
Make crumbs by combining breadcrumbs and Mission Taco Seasoning in a large bowl. In a separate bowl, whisk the egg.
-
Step 4
Coat flatheads one at a time. Coat in egg and let excess drip off before adding fish into breadcrumbs. Place crumbed fish onto a plate and repeat the steps for the remaining 5 flatheads.
-
Step 5
Heat oil in a frying pan over high heat and cook fish for 40 seconds on each side. Cook 3 flathead strips at a time (small pan). Drain the fish on a paper towel after frying. Repeat cook times for the next batch. (All 6 can be cooked in one medium-large pan)
-
Step 6
Heat 6 Mission Extra Soft Original Tortillas in the microwave according to packet instructions.
-
Step 7
Place tortillas on a plate and assemble with slaw, 1 crumbed flathead and dill mayonnaise. Place the completed taco in the taco stand and repeat the steps for the remaining tortillas.
