For Mango Salsa:
Into a mixing bowl, combine the following ingredients:
1 slightly firm mango, flesh removed and cut into 1cm dice
½ medium sized red chilli, membrane and seeds removed and flesh finely diced
2 tblspns lime juice
1 tblspn finely chopped eschallot or Spanish onion
1 tspn finely shredded mint
Check for seasoning and allow to sit for 1-2 hours for flavours to develop. It is best served on the day it is made.
3 Flathead fish fillets (or a firm fish that keeps its shape when cooked)
1 tblspn plain flour mixed with ½ tspn ground cumin, ¼ tspn sweet paprika, ¼ tspn salt
1 tblspn each of olive oil and butter
Cut fish fillets into smaller pieces (6-8cms long), pat dry and dust with the seasoned flour.
Heat a non-stick fry pan with oil and butter and when sizzling, add fish. Cook for 1-2 minutes on each side or until cooked through. Remove from pan and sit them on a plate.
6 soft round tortillas
Chipotle mayo: Mix together 2 tblspns mayonnaise with 1 tspn of chipotle powder (Or your favourite chilli flavouring)
Soft green lettuce leaves
1 cup shredded red cabbage
½ cup coriander leaves
Lightly grill tortillas on a pan or bbq and lay them out flat.
Spread with chilli mayo and then other ingredients in order:
Note: Mango Salsa is delicious served with any seafood, chicken or simply by itself!