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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