Crispy Fish Tacos with Cabbage Slaw is an appetizing snack which you can munch any time of the day. It's filling yet light and the flavours and texture is a perfect balance of all things right.
Mix all the ingredients in a bowl and keep aside
Cut the fish fillet into fingers.
Mix bread crumbs, salt, parsley and thyme in a bowl.
Make an assembly line with flour in one bowl, eggs in second and bread crumbs mixture in third.
Heat oil in a pan.
Dredge the fish fingers in the flour and shake off the excess.
Dip the fingers in egg and then coat them with bread crumbs.
Deep fry the fish fingers until golden brown.
Drain on a tissue lined plate.
Heat a tortilla and keep it on the work surface.
Spread some sour cream in the centre of the tortilla.
Top with crispy fish fingers and cabbage slaw.
Add a few avocado slices.
Roll into half and serve immediately.