Funky fishy tacos
Meals
These lightly spiced fish fingers can be popped in a soft warm tortilla with your favorite taco toppings or serve separately as scrummy finger food.
Serves
4Prep
15Cook
15
Ingredients
- 2 teaspoons mild smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic granules
- 55 g/2 oz plain flour
- 1 egg
- 4 thick white fish fillets, such as cod, haddock or pollock, cut into chunky 1 cm/½ inch wide fingers, about 350 g/12 oz total weight
- sunflower oil, for cooking
Method
- Mix together the spices, garlic granules and flour in a shallow dish. Beat the egg in a separate shallow bowl. Pat the fish dry with kitchen paper
- Mix together the spices, garlic granules and flour in a shallow dish. Beat the egg in a separate shallow bowl. Pat the fish dry with kitchen paper
- Heat a good splash of oil in a large frying pan over a medium heat. Dip the fish fingers into the egg and then the flour mixture, one at a time, until coated. Place the fish straight into the pan and cook for 2 minutes on each side, or until cooked through and light golden
- Heat a good splash of oil in a large frying pan over a medium heat. Dip the fish fingers into the egg and then the flour mixture, one at a time, until coated. Place the fish straight into the pan and cook for 2 minutes on each side, or until cooked through and light golden
- Meanwhile, warm the tortillas in a separate dry frying pan
- Meanwhile, warm the tortillas in a separate dry frying pan
- For older kids, to assemble the tacos, place the fish fingers in the middle of the warm tortilla and top with a little carrot, mashed avocado, a squeeze of lime and a small spoonful of soured cream. Roll up the tortilla, cut it in half and serve with tomato slices on the side. Alternatively, for younger kids, cut the tortilla into wedges and serve with the fish fingers and the vegetables as finger food. Spoon the soured cream into a small bowl for dunking into
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