Fish Tacos with Mango Salsa

Servings: 1

– 8 organic corn tortillas

– 220 piece line and pole white fish, like flathead, jewfish, whiting, wild barramundi

– 1 tbsp olive oil

– 2 tsp each cumin and smoked paprika, ground

– 2 tbsp corn starch or GF flour

– 1/2 tsp salt, unrefined

– Chilli flakes to serve, optional

– 2 kaffir lime leaves, finely sliced

– 2 mangoes, peeled and flesh diced

– 1/2 red onion finely sliced

– 1 lime, juice and zest grated

– 1 long red chili, finely sliced

– /2 small red capsicum, diced

– 1 small cucumber, diced

– Small handful each of fresh coriander and mint leaves (extra for garnish)

– 2 spring onions, chopped finely (extra for garnish)

– Salt, unrefined, to taste; or 2 tsp fish sauce

– A few drops of toasted sesame oil

Fish Tacos with Mango Salsa

Cut fish into 3cm strips, then pat dry. Place flour and spices on a large plate then press the spices all over the fish. Set aside in the fridge.
For the salsa, in a small bowl gently toss all the ingredients together. Taste and adjust the seasoning to your liking. Leave in the fridge while you cook the fish.
Heat your pan over a medium heat, add a little olive oil then cook the fish on all sides until golden and crispy. Then drain on a reusable bamboo paper towel. (The time it takes to cook your fish will depend on on the type of fish you have.)
To Assemble
Lay 8 tortillas on your bench, then place a piece of cooked fish in the centre of each. Top with a tbsp or more of Mango Salsa, and serve with extra coriander leaves and spring onions. Sprinkle with chilli flakes if desired.