Shellie's fish tacos with mango sauce
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.
Ingredients
Egg(s)
2 medium, separated
Fresh lemon rind
1 tsp, finely grated
Skinless white fish, raw
600 g, (4 x 150g firm skinless fillets), cut in half)
Mango
1 medium, deseeded, chopped
Fresh red chilli
1 whole, deseeded, chopped (optional)
Lime juice
1 tbs
Flour tortilla(s)
8 small, (8 x 25g), warmed
Coleslaw mix, without dressing
300 g
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat the oven to 200℃. Line baking tray with baking paper. Whisk the egg white until soft peaks form. In a separate bowl, whisk egg yolk and rind in a small bowl until well combined. Season with salt and pepper and set aside. Gently fold the yolk mixture into the egg whites (do not over-mix).
2
Dip fish pieces, one at a time, into the egg mixture, letting excess drip off. Place on prepared tray and bake for 15 minutes or until golden and cooked through. Season with salt.
3
Meanwhile, process mango, chilli, lime juice, and 2 tablespoons water in a small food processor or blender until smooth. Season with salt.
4
Top each tortilla with slaw and 1 piece of fish. Drizzle with mango sauce and serve with lime wedges.
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