Crispy Coconut Fish Tacos

With Chipotle & Mango Salsa, Guacamole & Kale Slaw.

INGREDIENTS

Crispy Fish

• 1 piece white fish per person
• 1 cup Panko bread crumbs
• 1 cup organic desiccated coconut
• 4 tbsp oil of choice
• 1 tsp Himalayan pink salt

Corn Taco

• 2 cups gluten free Masa Harina Corn Flour
• ½ tsp Himalayan pink salt
• 1 ½ - 2 cups hot water

Chipotle Salsa

• 1 red capsicum
• 3 large tomatoes
• 1 red onion
• 2 cloves garlic
• 3 chipotle chillies canned with adobo sauce
• ¼ cup honey
• Olive oil
• 1/3 cup water
• 1 to 2 tbsp red wine vinegar
• 1 tsp oregano

Fresh Mango Salsa

• 2 medium ripe mangos, diced
• 1 tbsp finely chopped red onion
• 1/2 Jalapeño chilli finely sliced
• 2 tbsp fresh Coriander leaves, chopped
• 2 tbsp fresh lime juice
• Salt and pepper to taste

Jalapeño Guacamole

• 1 ripe avocado
• 1 jalapeño chilli
• Juice of 1 lime
• Sprinkle of Himalayan pink salt & pepper

DIRECTIONS

1. Mix the salt into the Masa Harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered in cling wrap.
2. Preheat your AirChef to 200 C°. Slice an X in the top of each tomato. Peel the onions and quarter then peel the garlic. Halve the capsicums and remove the seeds. Add all vegetables into a bowl and drizzle with olive oil and sprinkle with salt and cook in your Kambrook AirChef for about 30/40 minutes or until skins start to blister and brown. Cover tray with tea towel or foil and allow cooling; then removing the capsicum and tomato skins. Chop roughly.
3. Shred the kale and cabbage as fine as possible. Dress with yogurt and season with lime and salt
4. Mash the avocado and mix all ingredients, seasoning to taste
5. Place the roasted vegetables in a saucepan and add the chipotle chillies, ¼ cup honey and 1 tbsp of vinegar simmer for 15 minutes, then blitz until smooth. Taste and adjust the flavours to suit. Continue simmering until thick and saucy – about 15 minutes. Store in fridge or freezer.
6. Preheat your AirChef to 180 C°. Mix the breadcrumbs, coconut and salt, then add the oil and stir. Keep stirring until the mixture becomes loose and crumbly. Cut the fish into 4 pieces and dip into the egg whites, then shake off any residual. Dip the fish pieces into the crumb mix making sure it's evenly covered. Gently lay into the AirChef basket and cook for about 15 minutes or until brown.
7. Preheat a cast iron or flat pan. Divide the dough into 2 inch pieces. Roll into a ball and press between two pieces of cling film and roll with a rolling pin, or press according to a tortilla press directions. Place flattened dough on a hot pan or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a further 30 seconds. Keep cooked tortillas on a plate covered with foil or tea towel.
8. Arrange your tacos with kale slaw, chipotle salsa, a few pieces of the fish, guacamole and mango salsa. Yummy!

 

Recipes created and shared by Geoff Jennings From QLD
Runner Up Winner for Summer School Cooking Challenge 2015