Crispy Fish Tacos with Mango Salsa
SERVES 4 PREP 15 MINUTES COOK 10 MINUTES
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.