Fish Tacos with Creamy Chipotle Dressing and Mango Salsa
With Nadia Lim
Prep time: 15 minutes
Cook time: 15 minutes
Fish and Tacos
3 heaped teaspoons Cajun seasoning
2 tablespoons plain flour
600-700g white fish fillet (e.g. terakihi, snapper, gurnard), cut into 1 inch chunks
3 tablespoons oil e.g. canola, rice bran, sunflower or soybean oil
12 taco shells
200g sour cream or natural unsweetened thick Greek yoghurt
2-4 tablespoons chipotle sauce (depending on hotness preference)
4 tomatoes, diced
1 mango, diced
1 firm ripe avocado, diced
1 bunch coriander, chopped
Lime or lemon wedges, to serve
Preheat oven to 180degC.
In a bowl, mix flour and Cajun seasoning together with ½ teaspoon of salt. Dust pieces of fish in seasoned flour.
Heat oil in a medium to large fry pan on medium to high heat. Cook flour-coated fish pieces in hot oil until light golden (about 1 minute on each side) - you will need to cook the fish in batches to avoid overcrowding the pan. Drain cooked pieces of fish on paper towels.
Cook taco shells in preheated oven according to packet instructions.
Mix sour cream or yoghurt with chipotle sauce to taste. Mix tomatoes, mango, avocado and coriander together to form salsa.
Serve fish, tacos, chipotle dressing and salsa in bowls in the middle of the table for everyone to assemble their own tacos. Accompany with lime or lemon wedges to squeeze over the fish.