Directions
Fish and egg tacos, a one-of-a-kind combination of India and Mexico cuisines, brings a wholesome meal for busy days. With the main ingredients including fresh tomatoes, fish, eggs, corn, and lettuce, these tacos are a great option for your healthy diet. Also, feel free to replace these ingredients with whatever you like, roll them in whatever shapes you prefer, and fill them up with your favorite sauces. Below is the recipe for such yummy tacos!
Steps
1 Done | Apply salt and pepper onto barramundi fish and then squeeze juice of lemon onto it. Next, roll the fish into a foil and bake it at 170 degrees Celsius for 25 minutes. |
2 Done | Mix mashed eggs with japanese mayonnaise and shredded parsley well. Set them aside. |
3 Done | Melt butter in a pan and add sweet corn seeds to stir-fry them until corn seeds become light golden brown. Take them out yet remain melt butter. |
4 Done | Add tomatoes into the pan and stir-fry them briefly. |
5 Done | Next, toast tacos shells at 100 degrees C for around 3 minutes. |
6 Done | Take fish at step 1 out and use fork to flake the fish finely. |
7 Done | Add a layer of lettuce, a layer of egg salad, a layer of buttered corn seeds, a layer of tomatoes and a layer of flaked barramundi fish respectively into each tacos shell. Serve with chilli sauce or other sauce as we want. |
