White Fish Corn Tortillas with Mango Salsa
White Fish Corn Tortillas with Mango Salsa
My tortillas are a comfort hit with the whole family and can be customised and adjusted to appropriate spice levels. And for our plant-based friends, we haven’t forgotten about you — just swap out the fish with grilled tempeh, which is equally delicious. Each bite of these “get your groove back tortillas” delivers about 28 grams of protein and a healthy dose of omega-3s. Plus, it’s a good source of antioxidants, too.
Servings
3
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 2 tbsp extra-virgin olive oil, plus extra for frying
- 2 tbsp ground sweet paprika
- 1 tbsp ground cumin
- 2 garlic cloves, minced
- Salt, to taste
- 4 fillets firm white fish (cod or monk fish)
- 8 small corn tortillas
- 2 mangoes, peeled & diced
- ¼ red cabbage, sliced
- ½ red onion, finely diced
- 4 radishes, sliced
- 1 bunch coriander, roughly chopped
- 2 tbsp extra-virgin olive oil
- ½ tbsp apple-cider vinegar
- Salt, to taste
Method
- Combine the olive oil, paprika, cumin, garlic and salt in a small bowl.
- Rub the mixture thoroughly onto each fish fillet. Set aside.
- To make the mango salsa, combine all the ingredients in a large mixing bowl and toss thoroughly. Set aside.
- Heat some olive oil in a large frying pan (skillet) over medium–high heat. Add the fish fillets and cook for 3–5 mins each side. Remove and let cool, then gently flake apart.
- Prepare the tacos by filling each tortilla with a handful of fish and 2 scoops of salsa.
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