Fish Tacos with Mango Salsa

SERVES 4

PREP TIME 20 minutes

COOK TIME 10 minutes

INGREDIENTS

• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon sea salt flakes
• 500 g skinless, boneless snapperfillets, cut into 2 cm cubes

Mango salsa

• 2 ripe mangoes, finely diced
• 1 red onion, finely diced
• juice of 1 lime
• 2 tablespoons olive oil
• handful coriander leaves,finely chopped
• ½ teaspoon dried chilli flakes (optional)

To serve

• 12 mini flour tortillas
• ½ iceberg lettuce, finely shredded

METHOD

1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
2. In a medium mixing bowl, combine the paprika, onion powder, garlic powder, cumin, oregano and salt. Season with freshly ground black pepper. Add the snapper to the bowl and toss to coat evenly.
3. Arrange the snapper onto the prepared tray. Wrap the tortillas in foil. Place tray and tortillas into the oven and cook for 10 minutes. If you prefer, you can cook the tortillas over direct heat by bringing a medium frying pan to a high heat and frying one tortilla at a time. Little burnt bits on the tortillas are good and add flavour. This way is slightly more hands on but if you have time I recommend it!
4. Meanwhile, make the mango salsa. Add the mango, onion, lime juice, olive oil and coriander to a medium bowl. Season with sea salt flakes to taste, add chilli flakes (if using) and toss to combine.
5. To assemble tacos, place a small handful of shredded lettuce on a tortilla, add 3–4 pieces of snapper and top with salsa. Serve warm.

NOTES

• Gluten-free option - choose gluten-free flour tortillas or use corn tortillas.
• Fussy eaters - serve the fish, tortillas, lettuce and mango salsa all in separate dishes so that your child can make their own taco. Encourage them to try the mango salsa while serving some plain, diced mango on the side. If they don’t like lettuce, serve other fresh raw vegetables like carrot, cucumber or capsicum.