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Crispy fish
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Crispy fish tacos with pineapple slaw and chipotle cream
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Serves: 4
Ingredients
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Chipotle cream
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To serve
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Medibank Type 2 Diabetes Program
This 12-month program includes consultations with a dietitian and a supported meal plan that aims to help eligible members achieve a healthy weight and manage their type 2 diabetes. Clinical and product eligibility criteria apply.
What to do
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Preheat oven to 200 degrees fan forced. Line a baking tray with paper.
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Combine panko crumbs, garlic powder, cumin, smoked paprika, salt and pepper in a small bowl. Add flour to a second bowl and eggs to a third bowl. Roll each piece of fish in the flour, tap of the excess, then dip into the egg and roll in the panko mix. Arrange fish pieces on the baking tray. Bake for 12-16 minutes or until crispy and cooked throughout, flipping the pieces halfway through.
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Combine all slaw ingredients in a large bowl. Set aside.
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Whisk all chipotle cream ingredients in a small bowl. Set aside.
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To assemble the tacos, layer the slaw on each tortilla. Top with fish pieces, a dollop of chipotle cream, a few cherry tomatoes, and a couple of avocado slices. Enjoy warm.
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To make this dish gluten free:
Substitute the panko crumbs for gluten free crumbs, such as a rice-based crumb. Sub plain flour for gluten free flour or cassava flour. Sub flour tortillas for corn tortillas.
To make this dish vegetarian:
Swap the crispy fish for crispy cauliflower. Cut one small head of cauliflower into florets. Repeat the same crumbing process as the fish and bake for an additional 10 minutes or until crispy on the outside and soft on the inside.
To make this dish vegan:
Swap the crispy fish for crispy cauliflower. To substitute the egg for dipping, mix together 1/2 cup of plain flour with 1/2 cup non-dairy milk until a batter forms. Dip the cauliflower pieces into the batter then roll in panko crumbs. Sub the whole egg mayonnaise and sour cream for 1 cup of your favourite vegan mayo.