Fish Tacos with Mango Salsa

sbs.com.au

Darlisa Riggs

800 g piece centre cut snapper fillet, skin on, trimmed and cut into 8 slices

2 tbsp vegetable oil

1 tsp sea salt

1 tsp ground black pepper

½ tsp chilli flakes

8 fresh corn tortillas

1 cup finely shredded white cabbage

subheading: Guacamole:

2 avocados

1 spring onions, finely sliced

1 small red chilli, finely chopped

4 tbsp chopped coriander leaves

2 tbsp lime juice

1 tbsp extra-virgin olive oil

1 tsp sea salt

½ tsp ground black pepper

subheading: Mango chilli salsa:

2 ripe mangoes

2 small red chillies, finely chopped

1 red Asian shallot, finely chopped

2 tbsp shredded mint

2 tbsp shredded coriander leaves

1 small garlic clove, crushed

2 tbsp lime juice

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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