Ready in 20 mins – Serves 4
“Everyone loves tacos and this help-yourself meal idea is just the trick when you’re cooking for a crowd. Simply lay out all the colourful components and invite your guests to build their own tacos exactly how they like them.” – Annabel Langbein
600g skinless, boneless fillets firm white fish, such as blue moki, kahawai or trevally
2 tbsp rice flour
1 tbsp Mexican spice mix
8-12 small flour tortillas
About 2 tbsp neutral oil, to fry
Flaky salt, and pepper to taste
¼ iceberg lettuce, shredded
Lime or lemon wedges, to garnish
2 tbsp coriander sprigs, to serve
½ cup homemade or store bought mayonnaise
2 tbsp chipotle sauce
1 small red capsicum, cut into 1cm dice
Flesh of 1 mango, cut into 1cm dice (about 1 cup)
1 spring onion, trimmed and finely sliced
½ red chilli, deseeded and finely sliced
3 tbsp lemon or lime juice
1 tsp chipotle sauce
¼ cup coriander leaves
½ tsp flaky salt
Ground black pepper, to taste
To make Chipotle Mayo, combine the mayo and chipotle sauce in a bowl.
To make Mango Salsa, combine all ingredients in a bowl and adjust seasonings to taste.
Cut fish fillets on an angle into fingers. Mix flour and Mexican spice mix and use to coat the fish pieces.
To warm tortillas wrap in foil and place in a preheated oven for 5-10 minutes or heat a large frypan or barbecue hotplate over a medium heat and dry-fry the tortillas one at a time for 10 seconds on each side. Stack on a plate and keep warm.
Mix the rice flour and Mexican spice in a bowl, season with salt and pepper. Cut fish into strips about 2cm thick, and toss in the flour to give the fish a light coating.
Add the oil to the frying pan or barbecue grill over a medium-high heat. Add half the fish, taking care not to overcrowd the pan, and cook until there is half a centimetre of white flesh around the edges (about 2 minutes). Turn and cook the other side until the fish flakes when prodded (1-2 minutes). Remove from pan and repeat with the rest of the fish.
To serve, lay out the tortillas on a bench or board. Smear with Chipotle Mayo, then divide the lettuce over the top. Top each with a spoonful of Mango Salsa then the fish pieces and coriander sprigs. Serve with lime or lemon wedges.
If fresh mango is unavailable or too expensive use defrosted frozen mango, which is readily available in all big supermarkets.