Fish Tacos with Mango Salsa
A simple mango salsa is the perfect accompaniment to these fish tacos. You can add chilli to your salsa if you like a bit of heat.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
For the Mango Salsa
- 1 large mango, diced
- 1 red onion, diced
- Large handful of coriander leaves, roughly chopped
- 1 small red chilli, seeds and membrane removed (optional)
- Juice of 1 lime
- Pinch of salt
For the Tacos
- 500 g gummy shark fillets, patted dry
- ½ tsp ground cumin
- ½ tsp garlic salt
- 8 tortillas, warmed
- 100 g crumbled feta
How do I make it?
For the Mango Salsa
- Place all ingredients together in a bowl. Toss to combine. Set aside.
For the Tacos
- Preheat oven to 210C.
- Tear off two sheets of aluminium foil and line each with baking paper. Divide fish between the baking paper lined foil sheets. Combine cumin and garlic salt in a small bowl and sprinkle over the fish. Bring the edges of the foil and baking paper together to form a parcel to enclose the fish. Place the parcels on a baking tray and cook for 15 minutes. Open the parcels carefully to let steam escape.
- To serve, place fish on tortillas and top with salsa. Crumble over feta and serve immediately.
