500gramsFish Fillet (I used Red Snapper but you can use Cod
2packets Masala40 g each Saffola Oats (and Coriander flavor)
Salt to taste
CorianderFresh and sliced Jalapenos for topping
2Mangoespeeled and diced
1Jalapenosliced or chopped
Coriander1 tablespoon Chopped
The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavored saffola instant oat packets. Now you'll have three dishes in front of you - one with fish, one with egg and one with oats.
Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!