Fish tacos with mango avocado habanero salsa
Slice three large basa fillets into fingers, and coat them in a mixture of flour, salt and paprika. Bake in the oven at 220C for 10 to 12 minutes.
While the fish bakes, mix a cup of chopped mangos with a chopped avocado and a tablespoon of habanero sauce. (I do this as a nod to an "incident" with an actual habanero.) Add a teaspoon of crushed garlic, salt to taste, two big spoons of chopped coriander and a quarter lime.
On the side, sauté two cups of sliced button mushrooms and set aside.
Toast each tortilla (whole-wheat, in my case) in a pan and stuff with lettuce, rocket, shredded carrots and corn. Add the sautéed mushrooms. Add three or four freshly baked fish fingers to each taco, slap on a dollop of Greek yogurt and load up on the salsa. Garnish with coriander leaves and lime! Should make about 6 tacos.
