Mango Salsa and Tacos

So I made fish tacos recently. Partly because I had 2 Calypso Mangoes ripening in the fruit bowl, but mostly because I got tired of forking out $7 to $8 for a little fish taco at a Mexican restaurant and having to eat at least 3 with a bowl of nachos to even feel full. I paid particular attention to what they filled the taco with and tried to replicate it at home. What was interesting was there was no avocado or guacamole in sight. Instead, seasoning/ fillers were provided by tropical fruits such as pineapple and mango. So I set about using the mango as a base for salsa and I’m pretty happy with the result. The tacos were top notch too.

Mango Salsa Ingredients

  • 1 firm and ripe mango, peeled (you need a firm fleshed mango for this. I used Calypso)
  • 1 tomato
  • 1 peach
  • 4-5 stalks of coriander chopped
  • 2 tbsp chilli sauce (I used Maggi Garlic Chilli sauce but Sriracha or Thai sweet chilli sauce will work as well)
  • mint leaves for garnish

Method

  1. Chop mango, tomato and peach into small cubes
  2. Mix in chilli sauce and coriander
  3. Garnish with mint leaves

Done! How easy was that! The ingredients below are what I assembled in my tacos.

Taco Ingredients

  • Good quality tacos (I used La Tortilleria. The ones from the major supermarkets will convince you to eat out instead)
  • Finely sliced red cabbage
  • THE Mango Salsa above
  • Coriander
  • Sliced raw onion
  • Sliced radish
  • Pickled shredded carrots (not pictured because I forgot to add them before taking the photo)
  • Grilled pineapple (used a small tin of pineapple cubes and grilled them in a non stick pan with 3 tbsp of sugar for 10 minutes). You can also blend the pineapple with some chilli and spread it on the base of the taco
  • Deep fried white fish with panko crumbs (I used flat head tails. Roll fillet in plain flour, dip in beaten egg, then coat with panko or bread crumbs and deep fry for 5-7mins until lightly brown)

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