Tacos de Pescado Saludables Rebozados en Avena con Salsa de Mango

Ingredientes

• 6 Tortillas
• 2 tablespoons Oil
• 500 grams Fish Fillet (I used Red Snapper but you can use Cod
• 1 Egg
• 2 packets Masala (40 g each Saffola Oats (and Coriander flavor))
• Salt to taste
• Coriander (Fresh and sliced Jalapenos for topping)
• 2 Mangoes (peeled and diced)
• 1/4 cup Capsicum (diced)
• 1/4 cup Onions (diced)
• 1 Jalapeno (sliced or chopped)
• 1 tablespoon Lemon Juice
• Coriander (1 tablespoon Chopped)

Preparación

1. 1

   The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.

2. 2

   Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavored saffola instant oat packets. Now you'll have three dishes in front of you - one with fish, one with egg and one with oats.

3. 3

   Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.

4. 4

   To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!