Fish tacos with mango-capsicum salsa
Taco Tuesdays just got so much fresher.
Ingredients
Salsa
- Fresh mint leaves or cilantro your choice
- Mango
- Bell peppers orange, red and/or yellow
- Spanish white onion rinsed or soaked in water
- lime juice
- olive oil (EVOO) for the salsa
Grilled fish
- Sole fish or other white fish, grilled
- fresh crushed garlic
- coconut oil for the fish (or use olive oil)
Other assembly pieces
- ground coriander seed
- chili flakes optional, for a spicy touch
- camelina seeds optional
- salt, pepper
- corn tortillas
- avocado
Instructions
- Start by grilling the sole (or other white fish of your choice) with some coconut oil, salt and pepper, and a couple cloves of garlic, chopped and crushed. Grill this for about 10 minutes (fish is quick to cook!).
- For the mango salsa, finely chop all of the ingredients (mango, bell peppers, herbs, etc) and place into a bowl. Soaking the chopped white onion prior to adding it to the salsa is recommended, so that it's pungent taste is reduced.Add some fresh or store-bought lime juice and olive oil. Add either chopped fresh cilantro or fresh mint (whatever you prefer).
- Options: Spice up your salsa with a bit of chilli flakes, camelina seeds and ground coriander seed.
- In a pan or on a baking sheet in the oven, gently heat the corn tortillas (or other forms of wraps, such as collard greens or flour wraps), with the option to brush on a bit of olive oil.
- Assemble your taco and add avocado (or guac), fresh mint or cilantro or any other toppings that you like.
- Enjoy!