Coconut fish tacos with mango salsa & blistered chillies

Cooking Fish Coconut fish tacos with mango salsa & blistered chillies

Serve these spicy coconut fist tacos with the healthy, fresh mango salsa.

Lables: Low carb Lower gi Egg free Lactose free Peanut free Shellfish free Tree nut free
  1. Combine the coconut milk, lime juice, coriander stem and chilli powder in a bowl. Season. Add the fish and turn to coat. Set aside to marinate for 10 minutes.
  2. Preheat a grill on medium-high. Place chilli on a baking tray and spray with oil. Season. Grill, turning, for 3-4 minutes or until blistered and charred. Set aside. Combine avocado and lime juice in a bowl. Season. Use a fork to coarsely mash.
  3. To make salsa, place all ingredients in a bowl. Season. Toss to combine.
  4. Heat a non-stick frying pan over medium heat. Spray with oil. Cook fish, turning, for 4 minutes until just cooked through. Rest for 2 minutes.
  5. Spread tortillas with a little avocado mixture. Top with fish and spoon over mango salsa. Serve with chilli, lime halves and coriander leaves.

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60ml Ayam Premium Coconut Milk
1 tbs lime juice
1 tbs finely chopped coriander root and stem
1/2 tsp Mexican chilli powder
600g flathead fillets
2 long fresh green chillies
2 long fresh red chillies
1 avocado, peeled, chopped
3 tsp lime juice
8 mini tortillas, warmed
Hot chilli sauce, to serve
Lime halves, to serve
Baby coriander leaves, to serve
1 large mango, peeled, cut into 1cm pieces
1/2 small red onion, finely chopped
1/2 cup fresh coriander leaves, chopped
200g grape tomatoes, halved
1 tbs lime juice

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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