Olé! Friday night fish tacos and everybody's happy

Remember this song?

Today's Monday, today's Monday.

Monday is washing day

Tuesday's soup,

Wednesday's roast beef

Thursday's shepherds pie

Friday's fiiiish

Saturday's payday

Sunday's church

Is everybody happy?
You bet your life we are!

Well, how times change...

At my place, Friday night used to be chicken schnitzel night, then it was pizza night, and now it's Taco Night! To fit it in with the song, let's make it Fish taco night. 

Friday's fish tacos

Is everybody happy?

You bet your life we are!!

Come to think of it, any night should be crispy fish taco night!

Fish tacos

serves 2

Ingredients

2-3 firm white fish fillets (like whiting or ling), skin removed

3 tblsp coarse dried breadcrumbs, or panko breadcrumbs

1 tblsp lemon zest

1 egg, beaten

3 tblsp olive oil

4 taco shells

2 roma tomatoes, sliced

1 red onion, sliced

1 avocado, diced

1 cup Greek yoghurt or sour cream

1/4 tsp paprika

handful of rocket or baby spinach leaves

Method

1.  For the fish: Cut the fish into long fingers.  Mix the breadcrumbs and lemon zest on in a shallow bowl. Dip the fish into the beaten egg and then the crumbs.  Heat the oil in a large frypan and cook on all sides until golden, about 4 minutes.  Season the fish with salt and pepper.

2.  For the avocado dip: Crush the avocado into the yoghurt and mix until combined.  Sprinkle with paprika.

3.  To assemble the tacos: Heat the taco shells for 5 minutes in a 160C oven.  Remove from the oven and fill with the salad leaves, tomato, onion and cooked fish.  Serve the tacos dolloped with some avocado dip.

Ingredients - taco shells, salad-y stuff, white fish fillets, panko crumbs and beaten egg.

These tacos are fresh-tasting and quite light, and a great alternative to traditional beef/chicken/bean tacos.  You could also use soft flour tortillas instead of taco shells.

Crunchy taco shells and crispy fish - yum!