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