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Ingredients
Method
- 600g firm white fish (barramundi or similar), skinless
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Oil and salt
- 8 small corn tortillas
- 1 ripe mango, diced
- 1 small red onion, finely diced
- 1 bunch coriander
- Juice of 2 limes
- Chipotle mayo and shredded red cabbage, to serve
- Season fish with cumin, paprika, oil and salt. Pan-fry over high heat for 3 mins each side until cooked through and lightly charred at the edges.
- Mix mango, red onion, coriander and lime juice for the salsa. Season to taste.
- Warm tortillas, flake fish into them and top with salsa, shredded cabbage and chipotle mayo.
20 mins
4 serving
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