Street Tacos 2 Ways

Ingredients

• 10 Mission Street Tacos

• 1 peach, chopped

• 1 small red onion, finely chopped

• ½ cup corn kernals

• 3 jalapeños, chopped

• ¼ cup coriander, roughly chopped

• ¼ cup hot sauce of your choice

• 2 limes, quartered

•  

  Fish:

  ½ cup panko breadcrumbs

• 1 tbsp parsley, finely chopped

• 1 garlic clove, minced

• 1 tbsp olive oil

• ½ tsp salt

• 350g white fish

• 2 tbsp dijon mustard

•  

  Mushrooms:

  2 tsbp extra virgin olive oil

• 300g brown mushrooms, sliced

• 1 tsp cumin powder

• 1 tsp paprika

• 1 tsp salt

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Mission Street Tacos

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Instructions

• Step 1

  For fish, preheat oven to 190ºC and line a baking tray with baking paper

• Step 2

  In a shallow bowl, combine panko bread crumbs, parsley, garlic, olive oil and salt.

• Step 3

  Season fish and spread mustard on all sides.

• Step 4

  Press fish into crumb mixture. Place on prepared baking tray and spray with oil.

• Step 5

  Cook for 12 to 18 minutes, gently flipping fish halfway, or until golden and cooked through.

• Step 6

  For mushrooms, heat oil in a fry pan over medium heat.

• Step 7

  Add mushrooms and spices, cook for 5 minutes or until lightly browned.

• Step 8

  Heat Mission Street Tacos to packet instructions.

• Step 9

  Assemble tacos by layering all the ingredients as a base and then top with either/both fish and mushrooms.

• Step 10

  Serve with quartered limes.