Receta de tacos de pescado crujiente

Ingredientes

• 8 taco shells
• 20 cherry tomatoes (chopped)
• 1 red onion (finely diced)
• small bunch fresh coriander | cilantro (chopped)
• 2 jalapeños (finely chopped)
• 1 tbsp lime juice
• 1 pinch salt
• 6 tbsp mayonnaise
• 1 1/2 tbsp sriracha
• 2 medium sweet potatoes (or 1 large, peeled and diced)
• 1 tsp olive oil
• 1 tsp ground coriander | cilantro
• 1/2 tsp salt
• 1/3 tsp black pepper
• 3/4 cup coconut cream
• 3/4 cup coconut milk
• 1 egg yolk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 cod or haddock fillets (sliced into thick strips)
• 1 cup cornflour | cornstarch
• 1 cup all-purpose flour
• 1 cup panko crumbs
• 1/2 tbsp celery salt
• 1/2 tbsp paprika
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 tsp black pepper
• vegetable oil (for frying)

Preparación

1. 1

   --- Make the Pico de Gallo ---

2. 2

   mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.

3. 3

   --- Make the Sriracha Mayo ---

4. 4

   Whisk mayonnaise with sriracha until smooth. Chill.

5. 5

   --- Make the Sweet Potato Mash ---

6. 6

   Heat olive oil in a pot over medium heat.

7. 7

   Add sweet potato, salt, pepper, and coriander.

8. 8

   Cook for 10 minutes, stirring occasionally.

9. 9

   Add coconut cream and cook 5–10 minutes more until tender.

10. 10

    Once cooked, using a blender, blend until smooth and creamy. Set aside and chill in fridge.

11. 11

    --- Marinate the Fish ---

12. 12

    In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes

13. 13

    --- Coat the Fish ---

14. 14

    Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.

15. 15

    --- Fry the Fish ---

16. 16

    Heat 2 inches of oil in a large pan over medium-high heat.

17. 17

    Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.

18. 18

    --- Assemble ---

19. 19

    Spread sweet potato mash in each taco shell.

20. 20

    Top with crispy fish pieces.

21. 21

    Spoon pico de gallo over the fish.

22. 22

    Drizzle with sriracha mayo.

23. 23

    Garnish with extra coriander leaves.