Crispy Fish Tacos
Enjoy Crispy Fish Tacos whenever you like with this easy recipe from Chef Shellie Froidevaux. Utilising the ‘Frozen Breaded Products’ auto menu on the Panasonic NN-CD87KS 3-in-1 Convection Microwave Oven ensures crispy fish fillets that go perfectly with the soft tortillas and zesty sauce.
Ingredients
- 250 gfrozen battered fish fillets
- 3shallots
- 120 mlwhite vinegar
- 60 gwhite sugar
- sea salt
- cracked black pepper
- 5mini tortillas
- 1avocado
- 1to mato
- coriander leaves to serve
Yoghurt Sauce
- 100 gGreek yoghurt
- 100 gwhole egg mayonnaise
- 0.5lime zest and juice
- 0.5 tspcayenne pepper
Steps
1) In a small saucepan, heat the vinegar and sugar over medium heat until sugar has dissolved. Set aside to cool. Peel and finely slice the shallots and place in a heat proof bowl. Pour the vinegar mixture over the shallots, season with salt and pepper. Stir to combine and set aside.
2) Preheat the oven, select auto cook menu 19, Frozen Breaded Products. Put the enamel tray on top of the wire rack. Place the fish fillets in a single layer onto of the wire rack. When the oven is ready, place in the oven, dial in 250g and press start. The oven will prompt you when to turn the fish over.
3) Whilst the fish is cooking, prepare your accompaniments. Dice the tomato and avocado. Combine the yoghurt sauce ingredients together in a bowl and season with salt and pepper.
4) Microwave the tortillas for 30 seconds. Drain the shallots.
5) To assemble, place a tortilla in your hand, top with some lettuce, one fish fillet, and top with some tomato, avocado, yoghurt sauce, pickled shallots and coriander leaves.
