These two recipes are both firm family favourites, and go well together or served separately. The tacos are more of an assembly job than a recipe, (apart from the salsa), and make a great light lunch. Increase quantities shown, according to hunger levels. (Tinned peaches are a decent substitute for mango in this recipe). Make the goujons from scratch if you prefer; I usually use the ready-made ones for less faff. Cholula hot sauce is so good – fruity and not too fiery. – Ann
Fish Tacos with Mango Salsa (serves 4 – 2 tacos each)
- 16 fish goujons or 16 frozen fish fingers,
- 8 small soft tortillas or taco shells (e.g. Old El Paso),
- 1 tub onion and chive dip (or sour cream),
- 1 small iceberg lettuce, shredded.
For the salsa –
- 4 tomatoes,
- 1 red onion,
- 1 large, ripe mango or 2 medium (or tinned peaches,
- 1 green pepper,
- 1 small bunch coriander,
- 1 lime (juice only),
- 1 red chilli, seeded and finely sliced (optional).
- Cholula.
Method:
De-seed, core and finely dice the tomatoes and green pepper. Finely dice red onion. Dice mango into slightly larger chunks. Roughly chop coriander leaves.
Combine veg, mango, coriander and sliced chilli if using, and add around 2 tbsp of lime juice. Set aside.
Cook the fish, bake or fry, as per your usual method and keep warm.
If using soft tacos, warm through in oven or microwave and cover with a clean tea towel. Season the salsa with a little salt to taste.
To assemble, first place shredded lettuce, then salsa and fish in a taco then top with dip or sour cream and chilli, if using.
Add Cholula (optional) plus some guacamole, if desired.
Guacamole (serves 4)
This is just my take on guacamole, so please tweak it to make it right for you. Great as a dip with tortilla chips or crisps, also for breakfast, heaped on toast with a fried egg on top. If you have any left over, store in a jar or mug, covered with a layer of cold water (gently poured over) to keep it from oxidising. – Ann
- 2 large ripe avocados, pitted and flesh scooped out into a bowl,
- juice of ½ a lime or to taste,
- 2 spring onions, finely chopped,
- 1 tomato, seeded and finely diced,
- half a small pack coriander, leaves and stalks finely chopped,
- 1 small clove of garlic, ground to a paste,
- half a teaspoon of salt,
- 1 teaspoon of sugar,
- a drizzle of olive oil.
Method:
Mash the avocado in a bowl and mix in the lime juice.
Add all other ingredients and taste to check seasoning.
Add a splash of Cholula or other hot sauce if you like a little warmth.
Our thanks to Ann Shaw 🙂
Bon Appetit!
Ann’s previous recipes:
- Aug ’24 – Davesburgers / Summer Fruits Cake
- July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
- June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
- May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
- April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
- Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
- Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
- Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
- Dec ’23 – Salmon in Filo / Easy Chocolate Mousse
- Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge
