Coconut fish tacos and mango salsa
SERVES 4-8 PREPARATION: 10 MIN COOKING: 10 MIN
500g hake, cubed salt and pepper
125ml (½c) flour
2 eggs, lightly beaten
250ml (1c) desiccated coconut oil for frying
8 mini tortillas
1 avocado, peeled and sliced hot chilli sauce handful fresh coriander
45ml (3T) lemon juice
1 can (400g) mango slices
1 red onion, finely chopped handful fresh coriander, chopped 200g cherry tomatoes, halved 15ml (1T) lemon juice salt and pepper
1 TACOS Season the fish with salt and pepper. Put the flour, eggs and coconut in separate bowls. Dip the fish in the flour, followed by the egg mixture and then coat with the coconut.
2 Heat the oil in a saucepan over medium heat and fry the fish cubes until golden brown. Drain on paper towels.
3 Lightly toast the tortillas in a hot griddle pan for 2 minutes on both sides until slightly browned. Put on a serving plate. 4 Divide the fish, avocado, chilli sauce and coriander between the warmed tortillas and drizzle with lemon juice. Wrap tightly.
5 SALSA Combine all the ingredients in a bowl and serve with the tacos.