Recipe

Fish Tacos with Calypso® Mango and Jalapeno Salsa

4
Serves

25 mins MINS
Prep Time

10 mins MINS
Cook Time

11
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
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.

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