"Gran Luchito Crispy Tomatillo Fish Tacos With Manomasa Tortillas

ingredients:

Method:

• Crush one bag of the Manomasa chips and place in a freezer bag. Slice the fish into thin strips before dusting lightly with plain flour.
• Dip each piece in the beaten egg before coating with the crushed chips by dropping in the bag and shaking until fully coated. Repeat this step if you don;t get a full covering.
• When all the fish is coated heat the oil until it reaches 180C then fry the fish pieces in small batches for 3 minutes until crisp and golden. Drain on kitchen paper.
• Mix the Gran Luchito Smoked Chilli Paste with the crème fraîche. Add more if you want more heat.
• To serve, spoon a little chilli crème fraîche onto each whole tortilla. Then top each with a piece of the crispy fish followed by a little of the shredded cabbage.
• Squeeze over a little lime juice, roughly chopped coriander and a sprinkling of salt before eating."