Fish tacos with mango salsa
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless white fish, raw
700 g, (buy 4 x 175g fillet), skinless
Lime juice
⅓ cup(s), (80ml)
Green shallot(s)
2 tbs, finely chopped
Fresh ginger
1 tbs, finely grated
Brown sugar
1½ tsp
Corn tortilla
224 g, (buy 8 x 28g tortilla), warmed
Coral lettuce
2 cup(s), buy green oak leaf lettuce, sliced
Fresh coriander
¼ cup(s)
Mango
1 small, finely chopped
Light sour cream
1½ tbs
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 230°C. Lightly spray a large baking dish with oil. Place fish in prepared dish and season with salt.
2
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.
3
Meanwhile, heat a chargrill or barbecue over medium heat. Chargrill tortillas for 1 minute each side or until chargrill lines appear.
4
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.
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