White Fish Tacos with Mango & Jalapeño Salsa

• 600 gcod fillets, cod, tilapia, or pollock
• 2 tspsmoked paprika
• 1 tspground cumin
• ½ tspgarlic powder
• 2 tbspolive oil
• salt and black pepper
• 1large ripe mango, finely diced
• 2jalapeños, finely diced
• ½red onion, finely diced
• 15 gfresh coriander, chopped
• 2limes, juiced
• 8small flour tortillas, about 30g each
• 100 gshredded red cabbage
• 160 gplain yoghurt or soured cream (optional)

Method

1. 1Make the salsa first so the flavours mingle: tumble the diced mango, chopped jalapeños, red onion, and coriander into a bowl. Squeeze over the lime juice, season with a good pinch of salt, and leave to sit for 10 minutes while you crack on with the fish.
2. 2Mix the smoked paprika, cumin, and garlic powder with the olive oil to make a loose paste. Pat the fish dry, then rub the spice mixture all over the fillets. Season generously with salt and pepper.
3. 3Heat a non-stick pan or griddle over high heat until smoking. Lay the fish in and cook for 3-4 minutes on the first side until a deep, caramelised crust forms, then flip and cook for another 2-3 minutes until the flesh flakes easily. Lift onto a board and break into rough, generous chunks.
4. 4Warm the tortillas in a dry pan for about 30 seconds a side until pliable and lightly toasted in patches. Stack them under a tea towel to keep soft.
5. 5Fill each tortilla with cabbage, fish and mango salsa. Add the optional yoghurt or soured cream if using.
6. 6Serve straight away with any remaining salsa spooned alongside. The coriander and lime juice are in the salsa.

Per serving

kcal

439

protein

33.3g

fibre

5.3g

carbs

48.3g

fat

12.9g