Oat Crusted Fish Tacos + Mango Salsa

Course Entree, Main Dish
Cuisine Modern Australian, Sth American
Servings 6 tacos


  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped


  • The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  • Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  • Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  • To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
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