Warm corn tortillas filled with fresh snapper, a homemade coriander guacamole and a spicy-sweet mango salsa for a great balance of flavours.

Serves
4

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.9 (11 votes)
Yum

Ingredients

  • 800 g piece centre cut snapper fillet, skin on, trimmed and cut into 8 slices
  • 2 tbsp vegetable oil
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • ½ tsp chilli flakes
  • 8 fresh corn tortillas
  • 1 cup finely shredded white cabbage

Guacamole

  • 2 avocados
  • 1 spring onions, finely sliced
  • 1 small red chilli, finely chopped
  • 4 tbsp chopped coriander leaves
  • 2 tbsp lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • ½ tsp ground black pepper

Mango chilli salsa

  • 2 ripe mangoes
  • 2 small red chillies, finely chopped
  • 1 red Asian shallot, finely chopped
  • 2 tbsp shredded mint
  • 2 tbsp shredded coriander leaves
  • 1 small garlic clove, crushed
  • 2 tbsp lime juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat the oven to 200ºC. Place the fish pieces on a baking–paper lined baking tray. Combine the oil, salt, pepper and chilli flakes in a small bowl and brush all over the fish. Place the fish skin–side up on the tray and stand for 10 minutes.
  2. Meanwhile, for the guacamole, mash the avocado in a bowl, then stir through the remaining ingredients until well combined. Refrigerate until ready to serve.
  3. For the salsa, slice the cheeks off the mango and use a large spoon to scoop out the flesh. Cut the mango flesh into a 1-cm dice. Mix with the remaining ingredients and refrigerate until ready to serve.
  4. Roast the fish for 6–8 minutes or until just cooked through.  
  5. While the fish is cooking, preheat a chargrill pan over high heat. Cook the tortillas on both sides until warmed through. Wrap in a clean tea towel to keep warm as you go.
  6. To serve, lay the tortillas on a plate, spread the guacamole down the centre, top with a little shredded cabbage, then the fish and finish with the mango chilli salsa.

 

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.