Fish Tacos with Mango Salsa
Any firm fish will work beautifully in this. Leave the fish marinade for up to an hour to let the flavors develop. If you don’t have tequila just leave it out, but it is worth it for the lovely smoky sweet flavor it imparts….
4 fillets of fish of choice (Hake, Tuna, Swordfish, Cod, Salmon)
Juice of 1/2 lime
3 tbsp chopped coriander
1 tbsp honey
1 tsp ground cumin
8 small corn taco shells
Mix all the marinade ingredients together, add the fish and leave to marinade in the fridge for 30 mins up to an hour. Remove from the marinade and cook under a hot grill until done, approx 8-10 minutes depending on thickness. Cut each fillet into 4 pieces. Heat your corntacos, fill with salad leaves, some sliced avocado, the fish, some of the yogurt topping and a squeeze of lime juice and enjoy.
Yoghurt Topping, mix 3 tbsp natural yogurt with zest and juice of half a lime
Mango Salsa; Chop 1 mango and mix with 1/2 red onion which has been finely chopped, and 2 tomatoes which have been de-seeded and chopped. Add a slug of coconut aminos over the mixture.