Crumbed fish tacos

This American no-frills style taco is a good one for kids of all ages. It allows you to make a little fish go a long way and you can add as many ingredients to it as you want; ie spring onion, fresh coriander, a spicy mayonnaise, corn, refried beans, etc. The kids in my family like to make theirs with both a hard taco and a soft tortilla — the hard providing the crunch, the soft keeping it all wrapped together. These come from my easy food for flatters file.

Ingredients

400 g	Fish (Main)
1	Egg
⅓ cup	Flour
1 cup	Breadcrumbs, ( I use panko)
1 small	Lettuce, chopped
2 large	Tomatoes, chopped (or use a fresh tomato salsa)
1	Avocado, sliced (or use guacamole)
¼ cup	Cheese, grated (or sour cream)
¼ cup	Oil, for frying
8	Taco shells, and/or tortillas
1	Mexican chilli sauce, to serve

Directions

1. Ensure the fish is free of bones and scales and slice into bite-sized pieces.
2. Beat the egg in a bowl with a splash of water and some salt and pepper.
3. Pour the flour and breadcrumbs into separate bowls.
4. Dip the fish into the flour to coat, then the egg, followed by the breadcrumbs. Place on a plate and set aside in the fridge while you prepare the other ingredients.
5. Place the lettuce, tomato, avocado and cheese into bowls.
6. Warm the tacos and tortillas.
7. Fry the crumbed fish in oil until golden.
8. Serve all the components separately on the table for people to build their own tacos.