Taco fish bites with tomato salsa
- 2 tomato (medium, deseeded, chopped)
- 1 baby red capsicum
- 1 avocado (chopped)
- 3 spring onion (chopped)
- 1/2 clove garlic (minced)
- 1 tbs coriander (finely chopped)
- 1/2 lemon (juiced)
- 1 cup breadcrumbs
- 2 tbs Mexican seasoning
- 600 g white fish fillet
- 3 tbs wholemeal flour
- 2 egg whites (lightly beaten)
- oil spray
Mix salsa ingredients together in a bowl and set aside.
Combine breadcrumbs and taco seasoning and place on a plate.
Slice fish into pieces and pat dry using kitchen paper towel. Place flour in a bag and add the fish pieces. Shake in the bag to make sure all fish is well coated.
Coat each piece of fish in egg whites and toss through taco breadcrumbs. Place fish on a plate, cover and pop into the fridge for 30 minutes.
Heat a non-stick frying pan to medium-high, spray with oil and add fish. Cook 7-8 minutes for larger pieces (2cm thick x 3cm wide) or 3-4 minutes for smaller bite-sized pieces. Spray fish with oil, turn and cook for the same time again on the other side.
Serve fish bites with salsa and a dollop of sour cream (if using).
More Mexican recipes
- Chicken caesar tacos
- Fish tacos
- Tasty tacos
- Mexican tortilla bake
- Tortilla stacks
- Chicken quesidillas
- Nachos with invisible beans
- Chicken, lime and avocado tortillas
- Healthy homemade tacos
- I use a combination of Panko breadcrumbs and traditional fine breadcrumbs for this recipe, but you can use anything you’ve got in the pantry. Panko breadcrumbs offer a crunchier texture.
- Placing the crumbed fish into the fridge for 30 minutes helps to keep the crumb in place but if you don’t have time just go ahead and cook it without this step.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.