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Ingredients
Method
- 500g white fish fillets (barramundi or snapper), cut into strips
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- Zest and juice of 1 lime
- 2 tbsp olive oil
- 8 small corn tortillas
- 1 mango, diced
- 1 avocado, diced
- 1 red chilli, finely sliced
- Small handful coriander
- Sour cream, to serve
- Combine the paprika, cumin, chilli flakes, lime zest and olive oil. Coat the fish strips and set aside for 10 minutes. Mix the mango, avocado, red chilli, coriander and lime juice to make the salsa.
- Heat a grill pan or frying pan over high heat. Cook the fish strips for 2 to 3 minutes per side until cooked through and lightly charred.
- Warm the tortillas in a dry pan. Fill each with fish, spoon over the mango salsa and finish with a dollop of sour cream.
30 mins
4 serving
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