Crispy Fish Tacos Recipe

Instructions

1. mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.
2. Whisk mayonnaise with sriracha until smooth. Chill.
3. Heat olive oil in a pot over medium heat.
4. Add sweet potato, salt, pepper, and coriander.
5. Cook for 10 minutes, stirring occasionally.
6. Add coconut cream and cook 5–10 minutes more until tender.
7. Once cooked, using a blender, blend until smooth and creamy. Set aside and chill in fridge.
8. In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes
9. Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.
10. Heat 2 inches of oil in a large pan over medium-high heat.
11. Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.
12. Spread sweet potato mash in each taco shell.
13. Top with crispy fish pieces.
14. Spoon pico de gallo over the fish.
15. Drizzle with sriracha mayo.
16. Garnish with extra coriander leaves.