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🇿🇦 South AfricaOn The Go

🌮 Epic Crunch Fish Tacos

OB Crunch hake dippers, avo crema, Cajun corn and veggie ribbons in warm tortillas.

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Epic Crunch Fish Tacos

Ingredients

  • •2 Tortilla wraps (15cm each)
  • •2 Hake dippers, cut before frying - Each Hake Dipper cut in half / 3 pieces
  • •50ml Prepared
  • •40g Cajun corn (see prep recipe)
  • •20g Pickled red onion
  • •20g Prepared veggie ribbons
  • •20ml
  • •200g

Garnish

  • •1 Lemon wedge
  • •1g Green garnish

Equipment

  • Flat top grill
  • Large spoon
  • 1x squeeze bottle
  • Deep fryer
  • Chip scoop

Method

  1. 1Grill the tacos briefly on both sides on the grill, to warm them and give them a little colour (10 seconds a side).
  2. 2Lay the warm tacos flat on a plate and put the , veggie ribbons, Cajun corn in the middle of each taco (warm the corn in a small pan first!).
  3. 3Cut the hake bellies each into 2 pieces, so you have 6 hake dipper pieces.
  4. 4Crumb the hake belly pieces as per the recipe and fry until golden.
  5. 5Top each taco with 3 pieces of hake dippers and pickled red onion.
  6. 6Drizzle each taco with and sprinkle with green garnish.
  7. 7Place both tacos on the plate, open side up. Secure a lemon wedge on the one side and 200g on the other, to keep them up.

Plating

Large plate. Paper wrapper.

Plate

Tips

  • •Do not add oil to the grill when toasting the taco.
  • •Green garnish can be spring onion OR chives.