Food & Wine
Fish tacos
Summer is just around the corner, and we’ve got a recipe for some crowd-pleasing fish tacos so appetising they’ll send your taste buds south of the border.
Serves: 4
Ingredients:
- 1 tbs extra virgin olive oil
- 1 tbs lemon or lime juice
- 60ml (¼ cup) olive oil or rice bran oil
- 1 sliced mango
- ¼ red onion, chopped
- 1 tbs fresh coriander leaves, chopped
- 2 tbs plain flour
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 400g white fish fillets, cut into strips
- 4 flour tortillas, warmed through
- 1 tbs light sour cream
Method
- Mix your olive oil and the lemon or lime juice.
- Combine your mango, shallots, coriander with lemon or lime juice mix.
- Combine flour, coriander and cayenne pepper in bowl then use to coat fish.
- Heat (oil coated) hot plate then cook fish for about two minutes on each side.
- Drain with a paper towel, then divide between tortillas and toppings.
- Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, onion, mango, sour cream, and coriander. Serve with the lime wedges and chilli sauce.