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)
For the salsa –
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
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 🙂
Ann’s previous recipes:
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