5: KICK-ASS FISH TACOS AND MANGO SALSA WITH DJ BBQ

5: KICK-ASS FISH TACOS AND MANGO SALSA WITH DJ BBQ
 
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Ingredients

Ingredients
Method
 
  • 1 x ripe mango
  • 1 x red onion
  • ¼ of a cucumber
  • Corriander
  • ¼ small chunk of red cabbage
  • 2 x limes
  • Pack of tortilla wraps
  • Tilapia fish fillets
  • Salt & pepper / Mexican rub (garlic/pepper/cumin/chilli)
  • Cyder Vinegar
  • Olive oil
Mango salsa & Cabbage slaw

Prepare the mango salsa and cabbage slaw first so that it's ready to serve when the fish tacos is cook

Cut the mango in half and slice up the mango in cross shaped and then dice up the mango into small pieces. Set aside in a large bowl

Peel off the skin of the red onion and chop up majority of the onion finely. Next peel the cucumber and dice up into small pieces. Grab a handful of coriander and chopped it finely. Put all these chopped ingredients into the large bowl with the mangos.

Cut 2 limes in half and squeeze 2 tablespoons of lime juice into the salsa mixture. Season it with some salt and pepper. Slice up the red cabbage finely and add it to another bowl and drizzle some cider vinegar and set aside.


Fish tacos

Heat the frying pan to a medium heat and drizzle some olive oil. Whilst the pan is heating up, season the tilapia fillets with salt and pepper, if you prefer non spicy or you can rub some Mexican rub if you want some kick and hotness in your tacos.

Lay the tilapia fillets on the hot frying pan and cook the fish for 2-3 minutes each side.
Grab another frying pan and heat it up on medium heat with some drizzle olive oil. Pop the tortilla onto the frying pan for about 30 seconds each side. This will create air bubble pockets in the tortilla to give it some life and freshness.

Remove the tortilla from the frying pan and add the tilapia fish fillets into the middle of the wrap. Add a spoonful of the mango salsa along with the cabbage slaw and roll it up and serve.

5: KICK-ASS FISH TACOS AND MANGO SALSA WITH DJ BBQ

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This recipe was uploaded by FoodTube

 
 
A quick simple meal with a fantastic refreshing mango salsa and cabbage slaw

Method


Mango salsa & Cabbage slaw

Prepare the mango salsa and cabbage slaw first so that it's ready to serve when the fish tacos is cook

Cut the mango in half and slice up the mango in cross shaped and then dice up the mango into small pieces. Set aside in a large bowl

Peel off the skin of the red onion and chop up majority of the onion finely. Next peel the cucumber and dice up into small pieces. Grab a handful of coriander and chopped it finely. Put all these chopped ingredients into the large bowl with the mangos.

Cut 2 limes in half and squeeze 2 tablespoons of lime juice into the salsa mixture. Season it with some salt and pepper. Slice up the red cabbage finely and add it to another bowl and drizzle some cider vinegar and set aside.


Fish tacos

Heat the frying pan to a medium heat and drizzle some olive oil. Whilst the pan is heating up, season the tilapia fillets with salt and pepper, if you prefer non spicy or you can rub some Mexican rub if you want some kick and hotness in your tacos.

Lay the tilapia fillets on the hot frying pan and cook the fish for 2-3 minutes each side.
Grab another frying pan and heat it up on medium heat with some drizzle olive oil. Pop the tortilla onto the frying pan for about 30 seconds each side. This will create air bubble pockets in the tortilla to give it some life and freshness.

Remove the tortilla from the frying pan and add the tilapia fish fillets into the middle of the wrap. Add a spoonful of the mango salsa along with the cabbage slaw and roll it up and serve.
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