


FISH TACOS WITH MANGO SALAD AND LIME YOGHURT
(Serves 4)
FOR THE FISH
15 ml fish spice
80 ml oil
500 g hake fillets, cut into strips
100 ml flour
2 eggs, beaten with 60 ml milk
salt and pepper for seasoning
MANGO SALAD:
2 mango’s, peeled and cut into small cubes
1 red pepper, cut into very thin strips
1 small red onion, chopped or thinly sliced
30 ml chopped coriander
LIME YOGHURT SAUCE:
200 ml Double cream yoghurt
50 ml lime juice
15 ml lime zest
1 garlic clove, crushed
60 ml fresh coriander (picked)
30 ml fresh flat leaf parsley (picked)
chilli (optional)
salt and pepper for seasoning
TO SERVE:
8 tacos/tortillas, lightly brushed with oil
lime wedges
METHOD:
- Season the fish with the fish spice and salt and pepper and dust with the flour
- Use two forks to dip the fish into the egg and back into the flour
- Heat the oil in a large frying pan on medium heat and fry the fish on both sides until golden brown and crisp. Drain on paper towel
- Combine the ingredients for the mango salad and season
- Place all the lime yoghurt sauce ingredients in a blender and blend well
- Grill the tortillas in the griddle pan or heat in the oven for a few minutes
- Assemble the tacos by dividing the fish evenly among the grilled tortillas, top with the mango salad and drizzle with the lime yoghurt sauce
- Fold the tortillas in half and serve immediately with the lime wedges.
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