Fish Tacos

By Cafe Delites · 60 min

Ingredients

Instructions

1. Mix the tomatoes, onion, coriander, jalapeños, lime juice and salt in a bowl, then chill until serving.
2. Whisk the mayonnaise with the sriracha until smooth and chill.
3. Heat the olive oil in a pot over medium heat.
4. Add the sweet potato, salt, pepper and ground coriander and cook for 10 minutes, stirring now and then.
5. Add the coconut cream and cook for 5 to 10 more minutes until tender.
6. Blend until smooth and creamy, set aside and chill in the fridge.
7. Whisk the coconut milk, egg yolk, salt, pepper and garlic powder in a bowl, add the fish strips and marinate in the fridge for 10 minutes.
8. Mix all the coating ingredients in a shallow bowl.
9. Remove the fish from the marinade and coat fully in the mixture.
10. Heat 2 inches of oil in a large pan over medium-high heat.
11. Fry the fish in batches for about 3 minutes per batch, until golden and crispy, then drain on paper towels.
12. Spread sweet potato mash in each taco shell, top with fish, spoon over the pico de gallo and drizzle with sriracha mayo.
13. Garnish with extra coriander leaves.

Summarized from Cafe Delites's video. Watch it for the details.

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