With mango season around the corner, we are ready to combine two all time favourites into one. This fish tacos with mango and jalapeño salsa by Calypso Mango is the perfect summer lunch or dinner solution that will have everyone asking for more.
Prep Time: 25 mins
Cooking Time: 6 mins
1 large avocado, mashed
2 tbs sour cream
½ lime, juiced
600g thick white fish fillets (such as ling)
2 tbs fajita seasoning
1 tbs plain flour
Vegetable oil, for cooking
3 cups finely shredded green cabbage
8 mini flour tortillas warmed to serve
Mango and Jalapeno Salsa
2 tbs sliced jalapeños, drained, chopped
2 tbs coriander leaves, finely chopped
1. To make salsa, cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 1cm cubes. Combine with remaining salsa ingredients.
2. Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.
3. Heat enough oil to cover base of a large, non-stick frying pan over a medium-high heat. Dip half the fish in flour mixture, shaking off excess. Add to hot oil. Cook, turning occasionally, for 2-3 minutes, or until fish is cooked. Remove to a plate. Repeat with remaining fish and flour mixture.”
4. To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.
Tip: Any thick white fish fillets is suitable for this recipe like blue eyed or barramundi.