Crispy Salted Fish Tacos
A flavorful and crispy taco recipe made with slightly expired dried salted fish.
Ingredients
- 2 cups of shredded cabbage
- 1 cup of diced tomatoes
- 1/2 cup of chopped cilantro
- 1/4 cup of diced red onion
- 2 tablespoons of lime juice
- 8 tortillas
- 1 cup of mayonnaise
- 1 tablespoon of sriracha sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of panko breadcrumbs
- 1 pound of slightly expired dried salted fish
- vegetable oil for frying
Instructions
In a large bowl, combine the shredded cabbage, diced tomatoes, chopped cilantro, diced red onion, and lime juice. Toss well to combine and set aside.
In a small bowl, mix together the mayonnaise, sriracha sauce, garlic powder, paprika, cayenne pepper, black pepper, and salt. Set aside.
In three separate bowls, place the all-purpose flour, beaten eggs, and panko breadcrumbs.
Dredge each piece of dried salted fish in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs.
In a large skillet, heat vegetable oil over medium-high heat. Fry the coated fish pieces until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
To assemble the tacos, spread a spoonful of the spicy mayo sauce on each tortilla. Top with a piece of crispy salted fish and a generous amount of the cabbage slaw. Serve immediately.