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Flathead Tacos

Serves: 2


8 Pacific West Beer Battered Flathead Fillets #29117

4 Large flour tortillas

1 large tomato

1/4 cup red onion

1/2 avocado

1/4 cup fresh coriander

1/2 jalapeno chilli

1 garlic clove, crushed

1 cup of sour cream

juice of one lime

salt and pepper

pinch of cayenne


To prepare the salsa, dice the tomato, red onion and avocado. Chop the coriander and jalapeno chilli. Combine in a bowl. Add half the lime jice and cayenne (if desired). Season with salt and pepper to taste. Set aside.

In a small bowl, combine the sour cream, garlic and the remaining half of the lime juice. Mix well and refrigerate.

Deep fry the Flathead Fillets for 4-5 minutes, or until crispy and golden. Drain well.

Wrap the tortillas in foil and heat in the oven for five minutes, until warm. Alternately, warm through on a hotplate or dry frying pan.

To plate, lie the tortillas flat. Place two Flathead Fillets in each tortilla, and top with the tomato and avocado salsa and sour cream. Simply fold in half and serve