Thanks to my friend, Stu, who’s a keen fisherman, these fish tacos are regularly on our menu. The chipotle sauce is also great served over grilled chicken or even a roast vegetable salad. Quick to prepare with just the panfrying of the fish left until last. Don’t forget a sprinkle of coriander leaves and a squeeze of lime to finish your tacos. Two each may not be enough.
For the tacos
1 Tbsp | Butter |
500 g | Fish fillets, cut into eight pieces |
8 small | Tortilla shells |
2 cups | Green cabbage, shredded |
1 | Avocado, mashed with 1 Tbsp lime juice |
1 Tbsp | Sesame seeds, toasted |
1 small handful | Coriander leaves, to garnish |
2 | Limes, cut into wedges |
For the salsa
1 | Mango, chopped small |
½ | Red onions, chopped small |
½ cup | Chopped coriander |
For the spicy sauce
½ cup | Chipotle sauce, I use La Morena (Main) |
¼ cup | Mayonnaise |
¼ cup | Sour cream |
Directions
- Firstly make the salsa. In a small bowl combine the mango, onion and coriander.
- For the spicy sauce, in another small bowl combine the chipotle sauce, mayonnaise and sour cream. Set aside.
- For the fish, heat the butter in a frying pan. Cook the fish fillets in batches and keep warm.
- Warm the tortillas in the microwave for 1 minute.
- Serve with shredded cabbage, avocado, fish, salsa and sauce. Sprinkle with toasted sesame seeds, coriander leaves and lime wedges.
More of Angela's tacos