Name: Fish Tacos with Mango Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Dairy Free
Ingredients: 8 Soft shell tortillas (See notes); 500 g mild tasting white fish; 2 tbsp. Mexican seasoning (see notes); 1/8 red cabbage, shredded; 2 large mangoes, peeled, seed removed, diced; 1 medium red capsicum, core removed, diced; 1/4 red onion, chopped; 1/4 cup fresh coriander, chopped finely; 1 tsp. chilli flakes (more if you like it spicy); 2 avocados, shell and seed removed; 1 tbsp. extra virgin olive oil; 1 -2 large limes, juiced; 1 tbsp. natural greek or coconut yoghurt (dairy free)

Description

One of my favourite dishes – sweet, light and perfect for a balmy summer night.

Ingredients

Units Scale

8 Soft shell tortillas (See notes)
500 g mild tasting white fish
2 tbsp. Mexican seasoning (see notes)
1/8 red cabbage, shredded

Mango Salsa

2 large mangoes, peeled, seed removed, diced
1 medium red capsicum, core removed, diced
1/4 red onion, chopped
1/4 cup fresh coriander, chopped finely
1 tsp. chilli flakes (more if you like it spicy)

Avocado “Crema”

2 avocados, shell and seed removed
1 tbsp. extra virgin olive oil
1 –2 large limes, juiced
1 tbsp. natural greek or coconut yoghurt (dairy free)

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Instructions

In a large fry pan, cook fish. Add mexican seasoning (if using white fish; if using salmon, avoid).
In a large bowl, combine all of the mango salsa ingredients. Gently toss to mix all the ingredients. Set aside.
In a separate bowl, combing all of the avocado "crema" ingredients, mashing together until smooth. Set aside.
Assemble your tacos: add one tortilla, 2-3 tbsp. fish, top with red cabbage, mango salsa, and avocado crema.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Dairy Free, Gluten Free