St John Crumbed Fish Tacos
Kylee Newton - The Modern Preserver
2-4
30 minutes
Mexican Inspired
Dinner
3 hours
These crumbed fish tacos have got me salivating just looking at them.
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I always love a bit of fruit in my savoury dishes and adding St John Mango, Turmeric & Ginger is a great solution to this. Mixed in with a bit of mayonnaise, it creates the perfect fruity heat for this Mexican inspired meal.
ย
I always love a bit of fruit in my savoury dishes and adding St John Mango, Turmeric & Ginger is a great solution to this. Mixed in with a bit of mayonnaise, it creates the perfect fruity heat for this Mexican inspired meal.
Ingredients
Pickled red cabbage
- 150ml white wine vinegar
- 100ml water
- 50g caster sugar
- ยผ tsp sea salt
- ยผ red cabbage
Crumbed fish
- Canola oil, for deep frying
- 2-3 fillets of white fish
- 1 egg, whisked
- 200g panko breadcrumbs
- sea salt
To serve
- 4-8 corn tortillas
- 3 Tbsp St John Mango, Turmeric & Ginger
- 3 Tbsp mayonnaise
- freshly ground black pepper
- handful of coriander
- lime wedges
Directions
- Pickle the cabbage at least 3 hours before serving. Mix the vinegar, water sugar and salt together in a saucepan and bring to a gentle simmer, stirring to dissolve the sugar and salt. Finely cut/shred the cabbage into thin ribbons, add to a bowl and pour the slightly cooled brine over. Cover and place in the fridge until ready to serve.
- Cut the fish into thin strips, dip into the whisked egg and then completely cover in panko. Deep fry the fish, in batches, for 2-3 minutes at a time, then season with sea salt. Keep warm until ready to serve.
- Mix together the St John Mango, Turmeric & Ginger with the mayonnaise, a pinch of sea salt and a good grind of black pepper, place into a squeezy bottle or a small piping bag. Warm the tortillas to the manufacturerโs instructions.
- Build the tacoโs first with the crumbed fish on a tortilla, squeeze a zig zag of mayo/hot sauce over, a forkful of strained pickled cabbage, and a few sprigs of coriander. Serve with lime wedges on the side, to squeeze over the top.