Crispy Fish Birria Tacos

Crispy Fish Birria Tacos

Crunchy and bursting with flavour, our crispy fish birria tacos bring a fun twist to the classic fish taco.
  • Total Time 35 Minutes
  • Spice Level Mild
  • Servings 4
  • Ingredients 13

Ingredients

  • 4 Old El Paso™ Super Soft Regular Flour Tortillas
  • 200 grams of Rockling
  • 100 grams of Flour
  • 2 Eggs
  • 200 grams of Breadcrumbs
  • 1/2 Cucumber
  • 1 Onion
  • 1 large Tomato
  • 1/4 of Chinese Cabbage
  • 15 ml of Olive oil
  • 20 ml of Grapeseed oil
  • 1 bunch of Dill
  • 1 Garlic clove

Instructions

Prepare the Rockling

  1. Cut the rockling into slices of 1 cm to 1.5cm thick.
  2. On one plate, add your flour. On a second plate add your breadcrumbs. Take your 2 eggs and gently beat them together in a bowl.
  3. Before you begin coating your rockling, put the grapeseed oil into a medium pan and turn it on to medium heat. Take each slice of rockling and dip it first into the flour plate and evenly coat your fish. Then dip the flour-coated fish into the beaten eggs. After that, take your fish pieces and coat them in your breadcrumbs.
  4. Once your grapeseed oil is hot, cook your breaded rockling for around 10 minutes, until your fish is cooked through and the outside has a nice, crispy golden colour.

Make the dill pesto

  1. Wash the dill and finely chop it. Put the chopped dill, olive oil and garlic clove into a blender with a pinch of salt and blend until smooth.

Prepare the marinated onion

  1. Finely slice the onion and add to a bowl with some olive oil. Salt and pepper to taste.

Prepare the vegetables

  1. Wash your vegetables. Finely slice the cucumber, tomato and Chinese cabbage.

Build your taco

  1. Place a tortilla each into a hot pan with some butter. Leave for a minute or two on each side until slightly coloured.
  2. In each taco, put a piece of crispy rockling, some cucumber slices, tomato and Chinese cabbage. Top with your marinated onion and close the taco.
  3. Serve with your dill pesto and enjoy!