INGREDIENTS:
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

METHOD
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.

TO SERVE:
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: