FISH TACOS & MANGO SALSA
The fresh and authentic taco! Comes with an addiction warning :)
White fish of choice or Scampi
120 ml Orange juice
30 ml Lime juice
2 tbsp. coconut oil or corn oil
2 tbsp. SPICE BLEND OF MEXICO
1 clove of minced garlic
1 tsp. dry coriander
1 tsp. dry / fresh oregano
JALAPEÑO / MANGO HABANERO HOT SAUCE
Sour cream (lactose free) / Mayonnaise (optional)
Soft tortillas (preferably corn) -unless you want to make your own! If so:
450 gr fine yellow corn flour
a pinch of salt
2-3 tbsp. olive oil
300 ml of hot water
Cut fish into small cubes or clean and cut Scampi into large pieces.
Squeeze orange and lime juice over the fish / scampi and let sit 30 min. - 2 hours in the fridge.
Mix the oil and 2 tbsp. SPICE BLEND OF MEXICO in a pan, stir for 2 min. at low heat.
Add the minced garlic, coriander, and dry / fresh oregano, cook 1-3 min. until blended well.
Pour over the fish and mix together.
Place in your favorite soft tortilla, we prefer corn tortillas and nothing beats homemade ones.
Heat 600 ml water (don’t boil).
Mix the corn flour, salt, olive oil, hot water and set for 10 min.
Knead in a little more water till it feels sticky and smooth.
Take a small bit and place between two pieces of plastic wrap, roll 1-2 mm thick.
Heat a large pan without oil, fry each side for 20 sec.
Cover with aluminium foil in oven at 50 ° C until ready to serve.
The mango salsa is a gamechanger!
Dice the avocado, mango and tomatoes. Finely chop the red onion, garlic. Mix with salt, olive oil, fresh coriander, chili & squeezed lime to taste.
Garnish with lettuce, JALAPEÑO HOT SAUCE / MANGO HABANERO SAUCE, fresh coriander, and lime wedges. Also use some (naturally lactose free) cheese if you like!
The Hot Tip:
A lot of people love sour cream with this, but with fish and seafood mayo can also be a good choice. Mix either one with the JALAPEÑO HOT SAUCE and / or MANGO HABANERO SAUCE for a fresh kick!