Ingredients
- Mango 1
- Red onion 1
- SpinneysFOOD fresh coriander 10g
- SpinneysFOOD extra virgin olive oil 1 tbsp
- Sriracha sauce 45ml
- Mayonnaise 200g
- SpinneysFOOD sunflower oil 1 tsp
- SpinneysFOOD all-purpose flour 120g
- SpinneysFOOD fine sea salt 1 tsp
- SpinneysFOOD free range large eggs 4
- Desiccated coconut 200g
- Hake fish fillets 500g
- Soft taco shells 4
- Lime wedges 1
- Pickled chillies 2 tbsp
Equipment
- Mixing bowl 1
Nutrition (Per serving)
- Calories 1189
- Fat 94g
- Saturates 39g
- Protein 34g
- Carbs 48g
- Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Coconut crusted fish tacos with mango salsa
Mexican 30 Mins Prep ยท 10 Mins Cook
- To prepare the salsa, peel and dice the mango, finely dice the onion and finely chop a handful of the coriander.
- Combine the mango with the olive oil, red onion and coriander. Set aside.
- Combine the Sriracha sauce and mayonnaise. Set aside.
- To prepare the fish (thaw of frozen), heat the sunflower oil in a deep fryer to 160C.
- Using 3 bowls, place the flour and salt in one, the eggs in another and the desiccated coconut in the last bowl.
- Cut the fish into 8 equal-sized pieces.
- Coat each piece in flour, then in egg and lastly in the desiccated coconut.
- Drop the fish pieces in the deep fryer for 6-10 minutes, or until golden and crisp. Drain on paper towels.
- Serve the fish fillets with the tacos or tortilla wraps, salsa, mayo, lime wedges, pickled chillies and roughly torn fresh coriander for guests to build their own.