Crispy fish tortillas

Crispy fish tortillas
  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

This great tortilla recipe is ready in just 25 minutes.

Featured in
Nutrition information, Mexican recipes


  • 1 egg
  • 30g packet taco spice mix
  • 3/4 cup panko breadcrumbs (see note)
  • 500g firm white fish fillets, cut into 4cm pieces
  • Rice bran oil, for shallow frying
  • 8 small flour tortillas
  • 1/4 iceberg lettuce, roughly torn
  • 2 tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1 cup fresh coriander leaves
  • Lime wedges, to serve
  • Tabasco sauce (optional), to serve


  • Step 1
    Place egg and 1 tablespoon cold water in a shallow bowl. Lightly whisk to combine. Place spice mix in a shallow bowl. Place breadcrumbs on a plate.
  • Step 2
    Press fish in spice mix to coat. Dip fish in egg mixture, shaking off excess. Toss fish in breadcrumbs to coat. Place on a plate.
  • Step 3
    Pour enough oil into a frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 2 batches, for 2 minutes, turning, or until golden and cooked through. Drain on paper towel.
  • Step 4
    Meanwhile, heat a chargrill on high. Chargrill tortillas, in batches, for 1 minute or until lightly charred and warm. Serve fish and tortillas with lettuce, tomato, onion, avocado, coriander, lime wedges and tabasco sauce (if using).

  • Low carb


  • 2984 kj


  • 30.9g

    Fat Total

  • 8.2g

    Saturated Fat

  • 5.9g


  • 38g


  • 111mg


  • 1567mg


  • 66.8g

    Carbs (total)

All nutrition values are per serve


Try adding corncobs to the chargrill to serve with the tortillas. Panko are Japanese-style breadcrumbs traditionally used for deep-fried foods. They are found in the Asian aisle of supermarkets.

  • Author: Lucy Nunes & Jo Anne Calabria
  • Image credit: Jeremy Simons & Andrew Young
  • Publication: Super Food Ideas



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