Fish Tacos With Mango, Coriander, Tomato Salsa & Avocado Quinoa Salad

Serves 4-5
READY IN 25-28 MINUTES
PREP TIME 20 MINUTES
COOK TIME 18 MINUTES

MANGO, CORIANDER AND TOMATO SALSA
flesh of 1 ripe mango, diced
(alternatively you can use
425g canned mango)
3 tomatoes, diced
½ red onion, finely diced
juice of 1 lemon
½ cup roughly chopped
coriander

AVOCADO QUINOA SALAD
½ cup red quinoa
pinch of salt
1 cup water
½ iceberg lettuce,
roughly chopped
1 avocado, sliced
½ red onion, thinly sliced
¼–½ cup chopped coriander
extra virgin olive oil and
lemon juice, to dress

FISH TACOS
600g boneless, skinless white
fish fillets
2 tablespoons plain flour
1 tablespoon Cajun spice
(see page 179)
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter
12 taco shells
½ cup natural unsweetened
thick Greek yoghurt or
sour cream

METHOD
PREHEAT oven to 180°C.
1 Combine all salsa ingredients together in a bowl. Season to taste with salt and set aside.
2 Place quinoa, salt and water in a small pot and bring to the boil. Stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes.
3 Pat fish dry with paper towels and remove any remaining scales or bones. Cut into large 2cm-thick fingers. Combine flour, Cajun spice and salt in a dish; coat fish well in the flour mixture, shaking off any excess. Heat oil and butter in a large (preferably non-stick) fry-pan on medium heat. Cook fish in two batches for 1-2 minutes each side, or until just cooked through. Don’t worry if the fish breaks up a little in the pan during cooking – it’s nice to have smaller pieces that go a little bit crispier on the outside. Set cooked fish aside.
4 Heat taco shells in oven according to packet instructions (usually about 5 minutes at 180°C). Fluff up quinoa with a fork, combine with remaining salad ingredients and dress with the oil and lemon juice.

TO SERVE put salsa, quinoa salad, fish, taco shells and yoghurt or sour cream in the centre of the table. Let everyone build their own tacos: place a few pieces of fish into each shell and top with salsa and yoghurt or sour cream. Serve salad on the side.

The Carousel thanks Nadia Lim for this recipe from her new cookbook Easy Weeknight Meals. Nadia Lim is the Head Chef and Dietitian at My Food Bag, a home delivery service that offers the convenience of nutritionally-balanced, seasonal recipes with fresh, free-range and locally sourced ingredients delivered straight to the door.