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Crispy Fish Tacos With Mango Salsa
Ingredients
- 1/3 cup (50g) plain flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 eggs, lightly beaten
- 150g breadcrumbs
- 300g Basa fillets, cut into 20 strips
- Sunflower oil, to deep-fry
- 10 mini flour tortillas
- 1/4 iceberg lettuce, shredded
- Mango salsa:
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 red onion, finely chopped
- 2 tbsp chopped coriander, plus extra leaves to serve
- Juice of 1 lime, plus wedges to serve
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