Crumbed Fish Tacos w/ Mango Slaw

Fish tacos have to be one of my favourite meals and is always my go-to when getting tacos out! They are absolutely delicious, super fresh and filling! I have fish tacos a lot at home for dinner but didn't always crumb the fish - and let me tell you, it takes them to the next level!!! It also doesn't take long to make and will please the whole family!

Ingredients:

Fish:

• 1-2 fish fillets

• 1/2 cup flour of choice

• 1 large egg, whisked

• 3/4 cup almond meal (ground almonds)

• 1 tsp mixed herbs

• 1/2 tsp garlic powder

• Salt and pepper

• Olive oil to fry the fish in

Mango Slaw:

• 1/2 bag slaw mix of choice

• 3/4 cup mango (I used frozen - defrosted it and cut it thinly)

• Juice of 1/2 a lime

• 2-3 tbsp tamari or coconut aminos

• Salt and pepper

Tacos:

• Soft shell tacos

• Avocado

• Sliced tomato

Instructions:

1. Begin by prepping your slaw. Add all the ingredients to a bowl and mix. Set aside to let the cabbage soften down a bit.

2. To start the fish, cut the fillets into small bites.

3. Using two plates and a bowl, prepare your crumbing station. Have your flour on one plate, whisk your egg in the bowl and mix your almond meal, spices and salt and pepper together on the last plate.

4. To crumb the fish, cover the first piece in flour. Add this to the whisked egg bowl and cover. Lastly, place it in the almond meal mixture and fully coat. Repeat this process with all of your pieces of fish.

5. Once all your fish is coated, heat a pan on a medium to low heat. Cook your fish with a generous amount of olive oil to ensure there is no sticking and your fish is nice and golden.

6. Once all of your fish is cooked, serve straight away and serve in your tacos with the slaw, avocado, tomato and any other toppings you like!

If you enjoy this recipe make sure to take a photo of your recreation and post it on Instagram, tagging me at @shannons.plate !

Shannon :))