Grilled Fish Tacos with Mango Salsa

Mangoes are back baby, and so am I with another delicious and stupidly simple recipe.. Grilled fish tacos with a mango salsa, fetta and pickled onion. Consider Sunday night dinner SORTED.

Serves: 2 (makes 6 tacos)

Ingredients

2 white fish fillets (barramundi or basa)

1 tbsp garlic & herb seasoning

Olive oil

6 mini tortillas

¼ green cabbage, finely shredded

½ cup Greek yoghurt

50g feta, crumbled

Mango salsa:

1 Lebanese cucumber, diced

1 mango, diced

1 avocado, diced

Juice of ½ lime

Salt & pepper, to taste

Pickled red onion:

1 red onion, thinly sliced

3 tsp vinegar

1 tsp honey

2 tsp water

Method

1. For the pickled the onion, thinly slice the red onion and place in a small bowl with the vinegar, honey and water. Toss well and set aside to pickle while you prepare the remaining ingredients.

2. Pat the fish dry with paper towel, drizzle with olive oil and coat both sides with the garlic & herb seasoning. Heat a large frying pan over medium heat and cook for 2–3 minutes on each side, or until golden and cooked through (depending on thickness). Break into smaller pieces.

3. In a bowl, combine the cucumber, mango, avocado and lime juice. Season with salt and pepper, then gently toss to combine.

4. To assemble, warm the tortillas in a dry frying pan or microwave. Spread with Greek yoghurt, then layer with shredded cabbage, mango salsa, fish, crumbled feta and pickled red onion. Serve immediately with an extra squeeze of lime and ENJOY!