Tacos with Crispy Fish Fillet

Preparation

Preheat the SnackTastic to 200°.

Cut the iceberg lettuce and red onion into thin strips.

Slice the tomatoes, then remove the pulp and cut them into cubes.

Finely chop the fresh coriander in the blender.

Grate the white cabbage and finely chop the jalapeño.

Put everything together in a salad bowl. Drizzle with the juice of ½ lime, add salt to taste and mix everything.

Scoop out the avocados, add the sour cream, the juice of ½ lime and a pinch of salt. Blend into a smooth cream.

Cook the breaded fish fillets for 11 minutes in the SnackTastic at 200°.

Heat the tacos in the microwave for 30 seconds, then add some salad mix, the fish fillets and the avocado cream.

Fold the taco closed, and enjoy!

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