Parmesan Herbed Crumbed Fish Tacos with George’s Guacamole

  • Parmesan Herbed Crumbed Fish Tacos with George’s Guacamole

Parmesan Herbed Crumbed Fish Tacos with George’s Guacamole


(makes 10 serves)


120g (1 + 1/2 cup) fresh breadcrumbs

30g (6 tbsp) finely grated Parmesan

3/4 tsp flaky sea salt

1/2  tsp freshly ground black pepper

3 eggs

45ml (3 tbsp) water

105g (3/4 cup) flour (lightly seasoned with additional salt and pepper)

4 tsp chopped parsley leaves

600g fresh fish (cut into 10 x 60g portions, dry between paper towels)

olive oil (for frying)

flaky sea salt (for serving)

1 lemon  or lime{cut into quarters}

10 Soft Wheat Tortillas {approx. 14 cm diameter}

George’s Guacamole

10 small handfuls salad greens {optional}



Line a tray or shallow container with plastic wrap.

 Into a shallow bowl place breadcrumbs, Parmesan, salt and pepper. Toss together.

 Into a separate bowl place eggs and water. Whisk lightly to combine

 Place flour and parsley into another bowl and toss together. Quickly dip fish into flour mixture, then egg mixture, then breadcrumbs.  Place fish in a single layer on prepared tray.  Cover and refrigerate for at least one hour or overnight.

 Place a heavy-based frypan on medium heat. When frypan is hot add oil to depth of 1cm-2cm.  (To test if oil is hot enough, scatter a few breadcrumbs into oil.  If they rise to surface, oil is hot enough.)  Place some fish portions into frypan and cook for 2-3 minutes on one side or until golden brown. Turn with a fish slice and cook on second side until golden brown and fish is cooked through.

 Using fish slice remove fish from pan. Drain on paper towels.  If you need to keep fish warm while you cook remaining fish portions, cover cooked fish with a tea towel, away from heat.

Season with salt, squeeze lemon or lime over fish and place a piece of fish into centre of each tortilla. Dollop some of George’s Guacamole onto fish. If you wish add salad greens and fold tortilla around fish.

Soft Wheat Tortillas

(makes 18-20 x 14cm tortillas)


250ml (1 cup) milk

50ml (3 tbsp + 1 tsp) Canola oil

400s (2 + 1/4 cups + 2 tbsp) flour

1/2 tsp baking powder

3/4 tsp table salt


Pour milk and oil into a small pot and place over a gentle heat until just lukewarm.

 Sift flour, baking powder and salt into a bowl.

 Make a well in the centre of flour mixture and pour in milk mixtur Using a rubber spatula mix just enough to bring it together.

 Tip on a clean work surface and gently fold into a ball. Do not overwork dough as tacos will be tough.

 Cut dough in half.

 Lightly flour a clean work surfac Roll dough to a piece as large as possible before dough begins to pull back.

 Rest dough for 3 minutes and continue to roll, and then rest, until dough is 1mm-2mm thick.

 Using a 14cm cutter, or a plate as a template, cut out rounds. Brush off excess flour. {Dough offcuts can be folded together and then re-rolled.}

 Repeat process with second half of dough.

 Preheat a barbecue flat plate or grill to medium. Place tortillas well-spaced on a dry flat plate and cook for 30-40 seconds on each side or until a couple of light browning spots appear and centre is cooked.

 Remove from flat plate to a tea towel and wrap until cold. Serve as soon as possibl

To freeze tortillas: Place tortillas in small piles. Place in an airtight container with a liner between each pil  Freeze for up to three months and use on the day of defrosting.  Defrost at room temperature. It is not necessary to refresh tortillas in oven.


George’s Guacamole

(makes 350g)



1 ripe but firm avocado (peeled, stone removed and mashed to a chunky texture)

15ml (1 tbsp) lime juice

35g (1/2 medium) red pepper (deseeded and finely diced)

115g (1 medium) tomato (peeled, deseeded and finely diced)

2 tbsp finely chopped coriander leaves and stalks

1/2 tsp Dijon mustard

1/2 tsp flaky sea salt

pinch freshly ground black pepper

Tabasco to taste


Place avocado, lime juice, red pepper, tomato, coriander, mustard, salt, pepper and Tabasco in a small bowl and stir gently to combin