x
x
Share This

Crispy Fish Taco

RECIPES

Crispy Fish Taco

Using tasty fish instead of beef is a creative way to #Wellnessize this easy Mexican classic!
  • 8-10
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes

INGREDIENTS

½ kg fish fillet, cubed
½ cup 8g sachet MAGGI MAGIC SARAP
1 cup flour
2 eggs, beaten
1 cup panko bread crumbs
Cooing oil
6-8 taco shells
½ cup NESTLÉ All Purpose Cream

Tomato-Singkamas Sauce:
1 tbsp garlic, chopped
1 onion, chopped
½ cup cubed singkamas
1 tbsp hot sauce
½ cup banana catsup
½ 8g sachet MAGGI MAGIC SARAP
Salt, pepper and sugar to taste

Vegetable:
3 tomatoes, chopped
1 onion, chopped
2 cups shredded cabbage
½ cup grated cheese
Chopped wansuy (optional)

Cream Sauce: Combine –
1 tbsp lemon juice
1 tbsp minced garlic

PROCEDURE

  1. Rub fish with MAGGI MAGIC SARAP and allow to marinate for at least 15 minutes. Dredge with flour, dip in eggs and coat with bread crumbs
  2. Heat cooking oil and fry fish. Cook until golden brown. Transfer on a plate lined with paper towels to drain excess oil. Set aside.
  3. Remove excess cooking oil leaving 2 tbsp on the pan. Stir-in garlic and onion. Cook until fragrant. Add singkamas and cook for another minute.
  4. Season with hot sauce, banana catsup and MAGGI MAGIC SARAP. Adjust taste by adding salt, pepper or sugar. Remove from heat when boiling.
  5. Assemble tacos by putting breaded fried fish into the taco shells and topping with the tomato-singkamas sauce. Add vegetables then drizzle with grated cheese and cream sauce.

NUTRITION COUNT


Carbohydrates: 53 g
Protein: 27 g
Fats: 15 g
Calories: 464 kcal

GOOD TO REMEMBER


Eat at least 1-2 serving of fruits a day. A serving of fruit is equivalent to the following: 1 cheek of mango, banana, 10 pieces of grapes.