Co­conut fish tacos and mango salsa

SERVES 4-8 PREPA­RA­TION: 10 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

TACOS

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

SALSA

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.

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