Lime Fish Tacos & Mango Salsa

• Fish Fillet(600 g)
• Olive oil(1 tbsp)
• Lime(2)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Mango(1)
• Red Onion(½)
• Jalapeno(1)optional
• Coriander(2 tbsp)
• Honey(1 tsp)
• Cabbage(200 g)
• Sour cream(120 ml)
• Tortilla(8)

Method

1. 1

   Pat the {Fish Fillet} dry, then cut into bite-size pieces. In a bowl, toss with {Olive oil}, the zest and juice of {Lime}, {Cumin}, {Smoked paprika}, {Garlic powder}, {Salt}, and {Black pepper}.

   ~5 min

2. 2

   Dice the {Mango} and finely chop the {Red Onion}, {Jalapeño}, and {Fresh cilantro}. Mix with the juice of the remaining {Lime} and {Honey} to make a chunky salsa. Finely shred the {Cabbage}.

   ~7 min

3. 3

   Heat a large pan over medium-high heat. Cook the fish for 5–6 minutes, turning once or twice, until lightly golden and just flaky.

   ~6 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a flame for 1–2 minutes until soft and pliable.

   ~2 min

5. 5

   Fill the warm tortillas with cabbage, fish, and mango salsa. Spoon over the {Sour cream} and serve with any extra lime on the side.

   ~3 min