Fishfinger Tacos | Australian Lifestyle

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

subheading: For the fishfingers:

6 to 8 flathead fillets (approx 800g)

150g plain flour (1 cup)

100g panko crumbs (2 cups)

75ml neutral oil for frying (⅓ cup) - I like grapeseed or rice bran

Salt flakes, for sprinkling

subheading: For the tomato salsa:

250g cherry tomatoes, quartered

¼ red onion, finely diced

1 lime, zest and juice

¼ tsp salt flakes

Good crack of pepper

A pinch of sugar

subheading: For the very green guacamole:

120g frozen peas (1 cup)

¼ red onion, roughly chopped

50g fresh coriander stems, roughly chopped (½ bunch), tendrils reserved for garnish

1 lime, zest and juice

1 tsp salt flakes

¼ tsp cracked pepper

1 ripe avocado (something soft and creamy like a hass)

subheading: For the Kewpie coating/shmear:

300g Kewpie mayonnaise (1 cup)

1 tsp garlic powder

subheading: Final bits and bobs:

12 to 16 flour tortillas (depending on your household’s appetites!)

Lime and coriander tendrils, to finish

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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