Soft fish ta­cos with mango salad

The mango salad adds a trop­i­cal touch to th­ese tasty ta­cos.

Matamata Chronicle - - Out&about -

This is a fun and tasty meal that the whole fam­ily will enjoy. If you would pre­fer, leave the veges sep­a­rate, place ev­ery­thing in the mid­dle of the ta­ble and get the kids to con­struct their own fish ta­cos. Have pa­per tow­els ready as they might get their hands a lit­tle messy!

This recipe would be de­li­cious with chicken as well. Mango and av­o­cado are the stars of the salad but feel free to freestyle with what you have in the fridge or gar­den. Car­rots and toma­toes would be great too. Make this recipe gluten free by dust­ing the fish in corn­flour and us­ing corn tor­tillas.

SOFT FISH TA­COS WITH MANGO SALAD

Mango salad 1 cos or iceberg let­tuce finely shred­ded 1 mango peeled, thinly sliced 1 cap­sicum, core and seeds re­moved, thinly sliced 1 av­o­cado, diced

red onion, thinly sliced juice of a lemon or lime Soft fish ta­cos 600g skin­less, bone­less, white fish fil­lets

cup flour sea­soned with tea­spoon salt and ground black pep­per 10 medium tor­tilla wraps 2 tea­spoons oil 2 tea­spoons but­ter To serve 1 cup grated cheese (e.g. edam, colby, tasty)

a lemon or lime, cut into wedges 1-2 ta­ble­spoons sweet chilli sauce (or a dash of your favourite chilli or chipo­tle sauce) 3-4 ta­ble­spoons nat­u­ral unsweet­ened Greek yo­ghurt, sour cream or may­on­naise Pre­heat the oven to 150°C (if us­ing to warm tor­tillas). Put all the mango salad in­gre­di­ents (ex­cept the lemon/lime juice) in a large bowl and toss to com­bine. Pat the fish dry with pa­per tow­els and re­move any re­main­ing scales or bones. Put the sea­soned flour into a shal­low bowl and coat the fish well, shak­ing off any ex­cess. Wrap a stack of tor­tilla wraps in foil and warm in oven for about 5 min­utes. Al­ter­na­tively, cover the stack in

PHOTO: MY FOOD BAG

Soft fish ta­cos with mango salad – th­ese would be great with chicken too.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.