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Ingredients
Method
- 400g white fish fillets (barramundi or snapper)
- 8 small corn tortillas
- 1 mango, diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and finely diced
- Juice of 2 limes
- ¼ cup fresh coriander, roughly chopped
- 1 cup shredded cabbage
- 2 tbsp olive oil
- Salt and pepper
- Combine mango, red onion, jalapeño, lime juice and coriander in a bowl. Season and set aside. Season fish with salt, pepper and olive oil. Pan-fry over medium-high heat for 2-3 minutes per side until just cooked through.
- Warm tortillas in a dry pan or over a gas flame. Break fish into chunks and pile into tortillas. Top with cabbage and mango salsa. Squeeze over extra lime and serve immediately.
25 mins
4 serving
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