Fish tacos with mango salsa

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

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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

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.

 

Photography by Danielle Abou Karam.

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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.