Ingredients
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flathead fillets (skinless, boneless, cut into strips)
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1 cup breadcrumbs
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1 egg, lightly beaten
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1 cup flour (for dusting)
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8 small tortillas
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1 cup pico de gallo
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Chipotle mayo
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Fresh lime wedges (optional)
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Olive oil, salt & pepper
Method
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Prep the fish – Season flathead strips with salt & pepper. Lightly coat in flour, dip into beaten egg, then roll in breadcrumbs until well coated.
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Cook the fish – Heat a pan with olive oil over medium heat. Fry fish pieces for 2–3 mins each side until golden, crispy, and cooked through. Drain on paper towel.
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Warm the tortillas – Heat tortillas in a dry pan or wrap in foil and warm in the oven.
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Assemble tacos – Spread chipotle mayo over each tortilla. Add 2–3 pieces of crumbed flathead, spoon over pico de gallo, and finish with a squeeze of lime.
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Serve & enjoy – Eat immediately while the fish is hot and crunchy!
✨ Pro tip: Add shredded cabbage or avocado slices for extra crunch and creaminess.
