Soft Fish Taco with Mango Salsa Recipe

How to Make Soft Fish Taco with Mango Salsa Recipe


  1. Thaw fish in fridge overnight or to packet directions. Slice into thick strips.
  2. Beat the egg and in a dish. Pour the panko breadcrumbs onto a plate, season with salt and pepper. Dip the fish into the egg first and then into the breadcrumbs until it is covered completely.
  3. Heat the oil in a frypan on medium heat and fry the fish for 3-4 minutes on each side. Remove and drain on paper towel while you prepare the tacos.
  4. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each piece, without cutting through the skin. Use a spoon to scoop out small bite-sized pieces.
  5. Remove the seeds and pith from the capsicum and dice.
  6. Squeeze the lime juice over the salsa.
  7. Build your taco by layering some cucumber, salsa and fish then squeeze over the mayonnaise. Top with plenty of mango salsa. Wrap into a cylinder closing one end off and serve.

RECIPE: Courtesy of Australian Mangoes