A summer take on the classic taco...
Ingredients
2 fillets firm white fish, King Fish works well, but whatever you can get your hands on.
1 mango
1 red onion
1/2 cucumber
1/4 red cabbage
2 limes
sea salt
black pepper
2 cloves garlic (finely chopped)
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon white wine vinegar
olive oil
tabasco for serving
1 packet soft tortilla wraps
Method
Step 1
Heat your non-stick frying pan to a medium/high heat with a splash of olive oil.
Step 2
In a small bowl or mortar and pestle, add the chopped garlic, cumin, smoked paprika, sea salt and black pepper. Mix well.
Season your fish fillets with the spice mixture.
Step 3
Add your fish fillets to the hot pan and cook for 2-3 minutes a side. Be carefully when turning as not to break them up.
Once cooked, remove from the pan and place on a plate to rest whilst you make your salsa.
Step 4
Dice your mango by cutting it in half and then cutting crosses into the flesh. Turn inside out to release the mango cubes.
Finley chop the red onion and cucumber. Slice your red cabbage. Add all these to a small bowl and squeeze in the juice of 2 limes and a drizzle of white wine vinegar. Mix well.
Step 5
Quickly zap your tortillas in the microwave for 30 seconds to warm through. Then break over your cooked fish and top with your mango and red onion salsa.
Enjoy with a nice cold beer!