FISH TACOS AND MANGO SALSA WITH FIREBARNS TEQUILA LIME
10 small tortillas
500 g. of haddock
-1 cup of flour
-1 cup of Panko breadcrumbs
-1/2 cup of crushed salt and vinegar chips (Miss Vickies)
-2 mangoes cut into small cubes
-1 red pepper, finely chopped
-1 red onion, finely chopped
juice of 1 lime
-1 tablespoon Firebarns Tequila lime
-1/4 cup chopped cilantro
Salt and pepper to taste
Lime wedges to serve
3 tbsp. mayonnaise
3 tbsp. sour cream
-2 chipotle peppers in adobo sauce, finely chopped
2 tbsp. adobo sauce
In a bowl, combine mango, bell pepper, onion, lime juice, cilantro and Firebarns tequila lime. Mix well and set aside in a cool place.
For the spicy mayonnaise, combine sour cream, mayonnaise, chipotle peppers and adobo sauce and set aside.
In 3 bowls add the flour, beaten eggs and mix the Panko and chips in the3rd bowl. Cut the fish into strips lengthwise. Dip the strips individually into the flour, then the eggs and finally into the breadcrumb mixture.
In a deep fryer or pan heat oil to 375F, cook the strips in small batches for about 2 to 3 minutes depending on the size of the pieces.
Serve tacos with salsa, chipotle mayo and fried fish. Sprinkle with cilantro before serving.