Oat Crusted Fish Tacos + Mango Salsa
  • 6 Tortillas
  • 500grams Fish )Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100g quick oats
  • to taste Salt
  • corianderFresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoespeeled and diced)
  • 1/4cup Capsicumdiced
  • 1/4cup onionsdiced
  • 1 jalapenosliced or chopped)
  • 1tablespoon lemon juice
  • tablespoon coriander1Chopped
  1. The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  2. Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  3. Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  4. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!