Chipotle fish tacos with a creamy chipotle sauce and mango salsa
Serves 4
Ingredients
Fish marinade:
2 tbsp of the adobo sauce (from the tin of l La Morena chipotle chilli in adobo sauce - get this in the international section at supermarkets)
1 juicy lime
½ cup coriander – finely chopped
1 tbsp olive oil
Salt and pepper
700g fresh fish – I used snapper
Chipotle sauce:
1 cup thick Greek yoghurt
½ cup coriander
All the chipotle peppers from the La Morena tin in the adobo sauce
1 juicy lime
1 large garlic clove
1 tbsp olive oil
Salsa:
1 large red capsicum – finely diced
2 cups mango – either fresh or frozen (get the @oob_organic frozen ones if you can ) - finely diced
Juice 1 lime
1 tbsp extra virgin OO
¼ of a purple cabbage – shaved
1 red onion – thinly sliced & pickled
Coriander or Italian parsley
10 soft shell tacos
Instructions
Mix the marinade ingredients together, slice the fish into bite sized pieces and cover in the marinade. Set aside.
In a blender whizz together the chipotle sauce ingredients. Set aside.
Dice the salsa ingredients, add to a bowl with the lime juice and oil. Season well and set aside.
Prep the pickled onions & cabbage.
Fry the fish in two pans with a good glug of oil. Carefully brown the tacos using an open flame or in a pan.
Put everything onto serving platters and let everyone help themselves.
Notes - Feeds 4 or will a great meal for 2 and would make tasty leftovers the next day. You could leave a few of the taco’s un-charred and then heat them up in the microwave tomorrow at work!
