Calypso® Mango & Jalapeño Salsa Fish Tacos

Mango & Jalapeño Salsa Fish Tacos

  • 1 large avocado (mashed)
  • 2 tbs sour cream
  • ½ lime (juiced)
  • 600 g thick white fish fillets (such as ling)
  • 2 tbs fajita seasoning
  • 1 tbs plain flour
  • Vegetable oil (for cooking)
  • 3 cups finely shredded green cabbage
  • 8 mini flour tortillas warmed to serve

Mango and Jalapeño Salsa

  • 2 Calypso® mangoes
  • 2 tbs sliced jalapeños (drained, chopped)
  • 2 tbs coriander leaves (finely chopped)
  1. To make salsa, cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 1cm cubes. Combine with remaining salsa ingredients.
  2. Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.
  3. Heat enough oil to cover base of a large, non-stick frying pan over a medium-high heat. Dip half the fish in flour mixture, shaking off excess. Add to hot oil. Cook, turning occasionally, for 2-3 minutes, or until fish is cooked. Remove to a plate. Repeat with remaining fish and flour mixture.
  4. To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.

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