Panko fish with cabbage escabeche taco

Ingredients                      Qty
taco shells                        2
boneless fish fingers        100 gm
oil                                     for frying
panko crumbs                  30 gm
flour                                  for dusting
salt                                   to taste
black pepper (ground)     to taste
egg (beaten)                   1
For cabbage escabeche:
shredded cabbage                          200 gm
carrots and peppers (shredded)    100 gm
apple cider vinegar                          50 ml
sugar                                              1 tsp
seasoning                                       as desired

Instructions :

1.   In a large non-reactive container, mix cabbage, carrots and peppers. Toss to combine.
2.   Add the vinegar, salt, pepper, and sugar and toss well. Cover with a plastic wrap, and refrigerate for 2hours. Drain the discarding liquid in a colander.
3.   Marinate fish fingers with salt and pepper. Dust them with flour, then dip in beaten egg. Finally, coat the fish fingers with bread- and panko- crumbs.
4.   Heat oil in a saucepan and fry fingers until crispy and golden brown. Keep aside.
5.   Fill the taco shells with cabbage escabeche and panko fish.
6.   Garnish with lettuce shreds and coriander sprigs Chef’s tip:  Mix with salsa, sour cream and grated cheddar for the best combination of flavours.