Fish tacos with mango salsa
Skinless white fish
700 g, (buy 4 x 175g fillet), skinless
⅓ cup(s), (80ml)
2 tbs, finely chopped
1 tbs, finely grated
224 g, (buy 8 x 28g tortilla), warmed
2 cup(s), buy green oak leaf lettuce, sliced
1 small, finely chopped
Light sour cream
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Preheat oven to 230°C. Lightly spray a large baking dish with oil. Place fish in prepared dish and season with salt.
- Combine lime juice, shallot, ginger and brown sugar in a small bowl. Pour mixture over fish. Cover dish and bake for 15 minutes or until fish is just cooked through.
- Meanwhile, heat a chargrill or barbecue over medium heat. Chargrill tortillas for 1 minute each side or until chargrill lines appear.
- Cut fish into small strips. Fill each tortilla with fish, lettuce, coriander and mango. Drizzle with sour cream and fold to enclose filling. Serve with lime wedges.