Fish Tacos with Coriander Pesto

Ingredients list for Fish Tacos with Coriander Pesto

• 200 grams Rawas fish boneless, cut into thin slices
• 4 Taco shells
• Juice of 1 lemon
• 2 tablespoons Garlic finely chopped
• to taste Salt
• to taste Crushed black peppercorns
• 1/2 cup Bread crumbs dried
• 2 teaspoons Mixed dried herbs
• 1 Egg white
• for shallow frying Oil
• 4-5 Iceberg lettuce leaves shredded
• 1/4 cup Spring onion with greens chopped
• 1 tablespoon Fresh coriander leaves chopped
• 2 teaspoons Mayonnaise
• 1 cup Tomato salsa
• Coriander pesto
• 1 1/2 cups Fresh coriander leaves
• 1/4 cup Walnut kernels
• 1 tablespoon Parmesan cheese powder
• to taste Salt
• 1/4 teaspoon Crushed black peppercorns
• 3-4 Garlic cloves
• 1/4 cup Olive oil

Method

1. Marinate the fish with juice of half lemon, garlic, salt and crushed black peppercorns in a bowl for ten to fifteen minutes.
2. Combine the breadcrumbs, mixed herbs and salt in another bowl and mix.
3. Whisk the egg white lightly and add to the marinated fish. Mix well.
4. Coat each slice of fish in the breadcrumb mixture.
5. Heat some oil in a non-stick pan. Place the fish slices and shallow-fry on medium heat till both sides turn golden.
6. To make the coriander pesto, combine walnut kernels, parmesan cheese powder, salt and crushed peppercorns in a grinder jar. Grind.
7. Add garlic and grind again. Add coriander leaves and olive oil. Grind well.
8. Combine the iceberg lettuce, spring onion, coriander leaves, remaining lemon juice, salt and crushed peppercorns in another bowl and mix.
9. Mix the mayonnaise with the pesto.
10. Place the salad at the bottom of the taco shells, put some tomato salsa and place the fish, generously drizzle the pesto-mayonnaise sauce.
11. Serve immediately.

Nutrition Info