Fish Tacos with Mango, Chili and Lime Salsa
Whether you are looking for a fresh, very colorful lunch or to feed a crowd, these Mexican tacos are a guaranteed party pleaser – they really are all rage right now!
When I think of a party, I want people to mingle, move around and have lots of conversation. The thing with tacos, for me anyway, is that it, being such colorful “street food”, encourages conversation and a fun eating experience.
With that spicy, tangy salsa, a platter of tacos always freshen up my buffet and becomes part of the table decorations. You can make the salsa as spicy (or mild) as you please and place it in little bowls around the table for everyone to help themselves. Even better, have a little taco party and let your guests build their own tacos!
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Fish Tacos with Mango, Chili and Lime Salsa
Ingredients
Mango, Chili & Lime Salsa
- 1 mango diced
- 1-2 medium chili's finely chopped
- 2 limes zest & juice
- 2 tbsp fresh coriander roughly chopped
Rainbow Slaw Mix
- 100 g cabbage sliced into strips
- 1 medium carrot raw, peeled
- 1 medium beetroot raw, peeled
- ½ cup fresh, uncooked spinach washed, chopped
- ⅓ cup fresh coriander roughlt chopped
Tacos
- 500 g hake goujons or fillets lightly dusted or crumbed (see recipe)
- 4 flour tortillas
- ⅓ cup sour cream or spicy mayonnaise
Instructions
- If you are cooking pre-coated fish in the oven, pre heat the oven and follow the package instructions. If you'll be making the fish from scratch, heat up some vegetable oil in a heavy based casserole and refer to my "Crispy Batter Fried Fish" recipe, https://blogbystean.com/supper/crispy-batter-fried-fish/. You can do this in advance and quickly heat up the fish before assembling the tacos.
- To make the salsa, add the juice and zest of two limes (or lemons) to a bowl. Finely chop up the chili and add to the lime juice. Dice up the mango into cubes of roughly 1 x 1 cm. Toss with the lime and chili and sprinkle in the roughly chopped coriander. Allow to cool in the fridge for 10-20 minutes.
- To make the rainbow slaw mix, slice the cabbage into fine strips and julienne the carrots and beetroot (cut into long "matchsticks"). Roughly chop the spinach and coriander. Toss everything together.
- To heat up the tortilla, place them one at a time onto an open gas flame burner, turning them constantly until lightly charred on both sides. This will take no more than 8-10 seconds. An electric stove top will also work - follow the same method.
- To assemble the taco, dollop on some sour cream or spicy mayonnaise. Down the middle of the tortilla, place the fish goujons. Sprinkle over a handful of the rainbow slaw, followed by a couple spoonfuls of the mango salsa.
- Fold the tortillas over and garnish with more fresh coriander and serve with an ice cold beer.
Notes
- Refer to my "Crispy Batter Fish" recipe for golden, crispy fried fish that is light and flaky. If you'll be using the fish to make tacos, cut the fillets into fingers of 2cm x 4cm.
- It is important to regulate the oil temperature thoroughly. If the oil is too cold, the batter will become oily and not crispy. If the oil is too hot, you risk burning the batter before the fish is cooked through.
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