Fresh and zesty, perfect for a summer's night.
3 bassa fillets, sliced into 3cm-thick strips
1/2 cup gluten free plain flour
2 eggs, whisked
1 1/4 cups gluten free breadcrumbs
1/2 teaspoon dried basil salt and pepper
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 purple cabbage, roughly chopped
2 large carrots, grated
3 tablespoons fish sauce
1/4 cup lime juice
1 tablespoon sugar
1 tin (approximately 420 grams) corn
1/2 teaspoon minced garlic
1 tablespoon Greek yoghurt salt and pepper
1 tablespoon lemon juice
1/4 cup mayonnaise
2 tablespoons lime juice
12 gluten free corn tortillas
1 lime, cut into small wedges
Place the gluten free flour, egg and gluten free breadcrumbs into three separate bowls. Add the spices to the crumbs and stir well.
Rub each fish strip in flour, dip in egg and then cover in breadcrumbs. Place to the side of a large plate.
Meanwhile, prepare the taco toppings.
For the slaw, combine the carrot, cabbage, fish sauce, lime juice and sugar in a large bowl and mix well.
Mash the avocado with garlic, yoghurt, salt and pepper and lime juice to make the guacamole.
Mix the lime juice into the mayonnaise and set aside.
Heat one tablespoon of olive oil in a large frying pan and place in a third of the crumbed fish strips. Cook for two to three minutes on each side or until the crumbs become golden and the fish cooked through. Repeat this process for the two remaining batches of fish.
Tip out any excess crumbs and heat each tortilla for 20 seconds on each side in the hot pan.
To build your taco, spread a dollop of guacamole across the centre of each tortilla, then top with slaw, a few pieces of fish and a dash of lime mayonnaise. Finish with a squeeze of lime and enjoy warm.