• 5 roma tomatoes, deseeded and finely diced
• 3 lebanese cucumbers, deseeded, very finely diced
• 1/4 red onion, very finely diced
• juice of half a lime
• splash of good olive oil
• 1/2 tsp Urban Forager Vegetable Stock Concentrate
• 1/2 bunch coriander, finely chopped

Combine all ingredients

1. In a glass or ceramic dish, mix the marinade ingredients together
2. Add fish and mix through until coated
3. Marinate for a minimum of 2 hours or overnight in the refrigerator
4. Prepare taco dressing, cabbage and pico de gallo in the mean time
5. Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
6. Coat pieces with panko
7. Shallow fry on medium-high heat until just cooked through