Shellie's fish tacos with mango sauce
2 medium, separated
Fresh lemon rind
1 tsp, finely grated
Skinless white fish
600 g, (4 x 150g firm skinless fillets), cut in half)
1 medium, deseeded, chopped
Fresh red chilli
1 whole, deseeded, chopped (optional)
8 small, (8 x 25g), warmed
Coleslaw mix, without dressing
1 medium, cut into wedges, to serve
- 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).
- 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.
- Meanwhile, process mango, chilli, lime juice, and 2 tablespoons water in a small food processor or blender until smooth. Season with salt.
- Top each tortilla with slaw and 1 piece of fish. Drizzle with mango sauce and serve with lime wedges.