Soft fish tacos with mango salad
The mango salad adds a tropical touch to these tasty tacos.
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
Soft fish tacos with mango salad – these would be great with chicken too.