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Fish Tacos with Mango Salsa
SERVES: 4 • TOTAL TIME: 25 MINUTES
Ingredients:
For the Mango Salsa:
1 large mango, diced
1 red onion, diced
Large handful of coriander leaves, roughly chopped
1 small red chilli, seeds and membrane removed (optional)
Juice of 1 lime
Pinch of salt
For the Tacos:
500 g firm white fish, patted dry
½ tsp ground cumin
½ tsp garlic salt
8 tortillas, warmed
100 g crumbled feta
Directions:
For the Mango Salsa:
Place all ingredients together in a bowl. Toss to combine and set aside.
For the Tacos:
Preheat oven to 210ºC.
Tear off two sheets of aluminium foil and two sheets of baking paper. Place thr baking paper sheets on top of the foil sheets. Divide fish between the baking paper lined foil sheets.
Combine cumin and garlic salt in a small bowl and sprinkle over the fish. Bring the edges of the foil and baking paper together to form a parcel to enclose the fish.
Place the parcels on a baking tray and cook for 15 minutes. Open the parcels carefully to let steam escape.
To serve, place fish on tortillas and top with salsa. Crumble over feta and serve immediately.