Fish tacos with mango salsa
While we’ve been experiencing a seriously hot and humid Summer send off this February, the last few days of our favourite season are upon us. Not only are we waving good bye to bikini days and thirty degree temps but we are also bidding farewell to one of our Summer faves, the mango. So to say good bye we thought what better way than with a delicious, spicy taco with a mango twist? Whip it up in 25 minutes and enjoy it outside while daylights savings hangs around. Perfect!
How to make them:
1. Remove the bones from the fish and cut into thick strips.
2. Beat the egg and pour the panko crumbs onto a plate, season with salt and pepper. Dip the fish into the egg and then into the breadcrumbs until it’s covered completely.
3. Heat the oil in a fry pan and fry the fish for 3-4 minutes on each side, remove and drain on some kitchen paper while you prepare the tacos.
4. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Use a spoon to scoop out small bite size pieces.
5. Remove the seeds from the capsicum and dice.
6. Squeeze the lime juice over the salsa.
7. Build your taco by layering some cucumber, salsa, fish and squeeze over the mayonnaise. Top with plenty of mango salsa. Wrap into a cylinder closing one end off and serve.
- 300g flat head or any white-fleshed fish
- 100g panko crumbs
- 2 eggs
- Salt and pepper
- 100ml oil for frying
- 2 mangoes
- 1 small red capsicum
- 1 lime, cut in half
- 4 soft small tacos
- 1 lebanese cucumber, finely sliced
- Your favourite salsa