Crispy Fish Ta­cos with Mango Salsa

Super Food Ideas - - IN THIS ISSUE -


2 ta­ble­spoons rice flour 30g sa­chet salt-re­duced taco sea­son­ing 600g skin­less firm white fish fil­lets, cut into 2cm-thick strips (see note) ¼ cup veg­etable oil 8 multi­grain tor­tillas 1 mango, diced 1 red cap­sicum, diced 1 ta­ble­spoon lime juice, plus wedges, to serve 1 baby cos let­tuce, leaves sep­a­rated 1 large avo­cado, sliced ¼ cup sour cream ¼ cup sweet chilli sauce ¹⁄³ cup fresh co­rian­der leaves

1 Com­bine rice flour and taco sea­son­ing in a large snap-lock bag. Add fish. Seal bag. Toss to coat. 2 Heat oil in a large non-stick fry­ing pan over high heat. Cook fish, in batches, for 2 to 3 min­utes each side or un­til golden and crisp and just cooked through. 3 Mean­while, heat tor­tillas in mi­crowave fol­low­ing packet direc­tions. 4 Com­bine mango, cap­sicum and lime juice in a bowl. Sea­son with salt and pep­per. Place tor­tillas on serv­ing plates. Top with let­tuce, avo­cado, fish and mango salsa. Dol­lop with sour cream and driz­zle with sweet chilli sauce. Sprin­kle with co­rian­der leaves. Fold tor­tillas to en­close fill­ing. Serve with lime wedges. NU­TRI­TION: (per serve) 3566kj; 41.2g fat; 12.2g sat fat; 40.6g pro­tein; 73.8g carbs; 14g fi­bre; 89mg chol; 1567mg sodium.

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