CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Fish Tacos With Mango Salad And Lime Yoghurt

  • Overview
  • Ingredients
    20 items
  • Directions

Fish Tacos with Mango Salad and Lime Yoghurt Sauce offer a burst of fresh flavours, with crispy fish fillets, vibrant mango salad, and zesty lime yoghurt sauce, all wrapped in warm tortillas.  Make smaller ones for canapes or starters

(Serves 4)

For The Fish

  • 15ml fish spice
  • 80ml oil
  • 500g hake fillets, cut into smaller pieces/goujons
  • 100ml flour
  • 2 eggs
  • Salt and black pepper for seasoning

Mango Salad:

  • 2 mangoes, peeled and cubed
  • 1 red pepper, thinly slices
  • 1 red onion, chopped
  • 30ml chopped fresh coriander

Lime Yoghurt Sauce

  • 200ml double cream plain yoghurt
  • 50ml lime juice
  • 15ml lime zest
  • 1 garlic clove
  • 60ml coriander
  • 30ml flat-leaf parsley
  • Optional chili
  • Salt and black pepper for seasoning

To Serve:

  • 8 tacos
  • Lime wedges

  • Season the fish with fish spice, salt, and pepper, then dust with flour.
  • Use two forks to dip the fish into the egg and then 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 a 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.