If ‘Mexican’ means an Old El Paso meal-in-a-box to you, then you’re in for a treat.
There has been a Mexican food revolution here in Sydney, and it seems to only just be picking up the pace. With Mexican Cantinas popping up all over town (Northern beaches residents, try Mexicano in North Narrabeen; Surry Hills hipsters, if you haven’t already been, grab a bench seat and a margarita at El Loco or The Norfolk for equally tasty and innovative fare).
To the point – I was on my way home last night, flicking through my standard ‘spinster dinner’ favourites in my head (cooking for 1 is my least favourite activity) and feeling largely utterly uninspired when I came up with the brilliant idea of attempting to recreate the nouveau Mexican favourite – fish tacos.
Inspired Fish Tacos with Fiery Mango Salsa
Please note – I completely winged this recipe so I don’t have exact quantities, but I’m sure you can use your taste buds to work it out.
Tacos (serves 2)
- Tortillas – mini sized ones are probably the best. Even better if you can get white corn tortillas – look for Mission brand of these at Coles or Woolworth’s
- 1 fillet of flathead (or approximately 200g)
- 1 tsp cumin
- 1 tsp paprika
- 1 cup Panko crumbs
- 1/3 cup of Flour
- 2 eggs
- Wombok cabbage – thinly shredded
- Mango chilli dressing (I found a great version of this in the salad section at Coles – it’s just a Coles branded one in a small bottle – give it a go, it’s really really tasty!)
NB. The mango chilli dressing isn’t essential but I recommend you try it if you can find it as it just adds a little bit of creaminess to the mix. Otherwise you could probably just use some Japanese mayo as a substitute.
- 1 mango (depending on the number of people you’re serving – I only used 1 cheek and had the rest for dessert)
- Sliced jalapeno peppers – (I bought a jar of Old El Paso ones) the amount you use is totally subjective. If you have a penchant for spice, load up, these add a beautiful salty flavour to contrast with the mango too.
- Red onion – probably only need a quarter of an onion, but again it’s up to you
- Coriander – one small bunch, finely chopped
- Mint (optional) – I had some in the fridge so I decided to add it to the salsa for a bit more tropical flavouring.
- Juice of ¼ of a lime, plus extra to serve
Cooking the fish
I recommend baking the fish – it’s easy and quick and you can put it in the oven and forget about it for 15 minutes whilst you prepare the salsa.
Preheat the oven to 190°C. Line a baking tray with baking parchment and set aside.
Get your crumbing production line ready – spread the flour on a big round plate. Beat the eggs in a bowl big enough to fit the fillet of fish in. Put the panko crumbs in a bowl and add the paprika and cumin. Season with salt and pepper and mix the ingredients together evenly. Pour the crumb mixture onto a large flat plate.
Before crumbing the fish you might need to cut the flathead fillet in half lengthways so it’s easier to work with.
Place the fillets on the plate of flour and turn to coat. Shake off any excess flour to avoid a gluggy, floury taste when cooked.
Dip the fish in the egg mixture then lay on top of the panko crumb mixture. Turn to coat and lightly press the crumbs onto the fish to ensure they stick.
Place the fillets on the prepared tray. Spray with oil and bake for approx 15 minutes. You can tell the fish is ready when the flesh flakes easily when tested with a fork.
Combine all ingredients and stir to combine. Try your salsa and add more of any of the above ingredients to taste. Aim to make the mixture such that the mango is the dominant ingredient/flavour.
Lastly, heat your tortillas according to packet instructions.
Assembling your taco…
Lay your tortilla flat and add wombok. Top with fish (I flaked mine slightly so it spread easier) then top with the mango chilli dressing, a generous serve of mango salsa and a good squeeze of lime juice. Fold and eat!!!
Buenos días amigos.
Miss Piggie x
PS. I’m working on something a little darker and sweeter for my next installation. Watch this space!