1/3 cup (50g) Coconut Flour
4 tablespoons TBATL MAXIMUM AZTEC MEXICAN SPICE
2 eggs, lightly beaten (add a dash of milk and whisk for crumbing purposes)
3 cups (150g) GF breadcrumbs
500g flathead fillets, cut into 20 strips
Grapeseed oil, to deep-fry
10 mini White Corn tortillas
1/4 iceberg lettuce, shredded
200g sour cream
TBATL AZTEC RED HOT SAUCE
APRICOT & MANGO SALSA
4 Tablespoons TBATL APRICOT SPICED RELISH
1/2 mango, chopped
1 avocado, chopped
1/2 tomato diced
1/2 red onion, finely chopped
2 tablespoons chopped coriander *plus extra leaves to serve
Juice of 1/2 lime, plus wedges to serve
Combine flour and spices in a bowl and season. Place the egg, milk wash and breadcrumbs into 2 separate bowls. Dip the fish pieces first in the seasoned flour, then the egg/milk and finally coat well in the breadcrumbs. Chill for 15 minutes.
For the Apricot & Mango salsa, combine all the ingredients, then set aside in fridge.
Half fill a deep fryer or shallow fry the fish pieces in 4 batches, fry fish for 1-2 minutes or until golden and crisp.
Remove with a slotted spoon and drain well on paper towel. Transfer to a baking tray and keep warm in the oven while you cook the remaining fish.
Warm the Tortillas as per packet instructions.
Top tortillas with lettuce, fish, apricot and mango salsa, sour cream, hot sauce and extra coriander and a squeeze of lime. ENJOY!
To make this recipe, you can purchase these products here: