Flathead Crumbed Tacos with Pico De Galo - 2 serve

Flathead Crumbed Tacos with Pico De Galo - 2 serve

 
$33.99
 

Included

Flathead
Bread crumbs
Tortilla
Pico De Galo
Chipotle Mayo

 

🌮 Flathead Crumbed Tacos 

Ingredients

  • flathead fillets (skinless, boneless, cut into strips)

  • 1 cup breadcrumbs

  • 1 egg, lightly beaten

  • 1 cup flour (for dusting)

  • 8 small tortillas

  • 1 cup pico de gallo

  • Chipotle mayo

  • Fresh lime wedges (optional)

  • Olive oil, salt & pepper

Method

  1. Prep the fish – Season flathead strips with salt & pepper. Lightly coat in flour, dip into beaten egg, then roll in breadcrumbs until well coated.

  2. 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.

  3. Warm the tortillas – Heat tortillas in a dry pan or wrap in foil and warm in the oven.

  4. 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.

  5. Serve & enjoy – Eat immediately while the fish is hot and crunchy!

✨ Pro tip: Add shredded cabbage or avocado slices for extra crunch and creaminess.