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Monday, June 12, 2017

The Mango Fish Tacos

I'm out of creative names for dishes.

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.