Fish tacos with Calypso mango and jalapeno salsa

The mixed flavours of mango and jalapenos will create a delectable combination for your tastebuds - and you can cook these tacos in only around half an hour!

Ingredients:

1 large avocado, mashed
2 tbs sour cream
½ lime, juiced
600g thick white fish fillets (such as ling)
2 tbs fajita seasoning
1 tbs plain flour
vegetable oil, for cooking
3 cups finely shredded green cabbage
8 mini flour tortillas warmed to serve

Mango and jalapeno salsa
2 Calypso mangoes
2 tbs sliced jalapenos, drained, chopped
2 tbs coriander leaves, finely chopped

Directions:

1. To make salsa, cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 1cm cubes. Combine with remaining salsa ingredients.

2. Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.

3. Heat enough oil to cover base of a large, non-stick frying pan over a medium-high heat. Dip half the fish in flour mixture, shaking off excess. Add to hot oil. Cook, turning occasionally, for 2-3 minutes, or until fish is cooked. Remove to a plate. Repeat with remaining fish and flour mixture.

4. To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.

Tips:

Any thick white fish fillets is suitable for this recipe like blue eyed or barramundi.

Recipe courtesy of Perfection Fresh.