Recipe

Fish Tacos with Calypso® Mango and Jalapeno Salsa

4
Serves

25 MINS
Prep Time

6 MINS
Cook Time

12
Ingredients

Ingredients

Method

2 Calypso^® Mangoes
1 large avocado, mashed
2 tbs sour cream
1/2 lime, juiced
600g thick white fish fillets (such as ling)
2 tbs fajita seasoning
1 tbs plain flour
vegetable oil
3 cups finely shredded green cabbage
8 mini flour tortillas, warmed to serve
2 tbs sliced jalapenos, drained, chopped
2 tbs coriander leaves, finely chopped

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.
Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.
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.
To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.

Save this Recipe

When you save, we create an easy to use list of all the ingredients you'll need to create this tasty dish. So, when you're next shopping, login with your smartphone and quickly check-off what you need!

Fish Tacos with Calypso® Mango and Jalapeno Salsa

CALYPSO® MANGO STICKY CHICKEN

CALYPSO® MANGO, QUKES®, FETA AND MINT SALSA

CALYPSO® MANGO, PORK & PEANUT LARB

CALYPSO® MANGO & HALOUMI SALAD

CALYPSO® MANGO TIRAMISU ICE CREAM

CALYPSO® MANGO AND MACADAMIA GLAZED HAM

CALYPSO® MANGO GINGERBREAD TART

Brulee Calypso® Mango with Passionfruit Cream

CALYPSO® MANGO & PISTACHIO PRALINE ICE CREAM PUDDING

Calypso® Mango Cheesecake Slice