Ingredients
- 2 Mackerel fillets When using frozen fillets, thaw and pat them down with paper towel to remove excess water
- 1 egg beaten
- ½ cup gluten-free bread crumbs
- ¼ cup Parmesan cheese, shredded
- Salt and pepper to taste
- Olive oil
Filling
- 8 Corn or other gluten-free tortillas 8 inch
- 1 cup grape tomatoes cut in half
- 1 Medium yellow pepper cut into thin strips
- 1 cup Cheddar cheese shredded
- 1 Avocado smashed
- 3 green onions chopped
- ½ cup Cilantro roughly chopped
- Salsa and/or sour cream for serving
- 2 limes, cut into wedges
Instructions
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Beat the egg in a small bowl, combine the beaten egg with ~2 tablespoon of water to make a simple egg wash.
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On another large plate, combine the breadcrumbs, parmesan cheese and salt and pepper.
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One fillet at a time, dip fish fillets in egg wash and then in bread crumb mixture to coat all over.
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Heat 1-2 tablespoon vegetable oil in a non stick pan on medium heat.
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Add fish to hot pan and let brown on each side (about 6-8 minutes each side). Fish should be opaque white in the centre. If using thicker pieces of fish, cover pan with a lid and let cook longer to cook through. Remove fish from pan.
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Place one tortilla in the heated non-stick pan and turn down heat a bit to low-medium.
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Spread layer of fish, shredded cheese, tomatoes, green onions, and peppers on one-half of the tortilla.
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Fold the tortilla over and cook for a few minutes on low-medium heat.
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Heat for a few more minutes. Check if cheese has melted by carefully lifting one side of the tortilla. Once cheese is melted and tortillas are toasted, slide onto a platter and cut into triangles.
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Serve with lime wedges, smashed avocado, cilantro and salsa or chipotle sauce.
