Crispy Fish Taco's with Mango Salsa and Sriracha Yoghurt Sauce


Fish Taco's are a bit of a staple here in our house. They feel perfectly indulgent but are just on the right side of healthy. Who doesn't love having a pick and mix dinner with lots of bowls of deliciousness on the table to build up your own taco's?

Lovely fresh mango's have been jumping out at me everywhere lately (admittedly not literally, that would be weird). With a rather large one in my shopping bag this week I thought what better way to make the most of this delicious fruit but in a spicy salsa to go with these taco's. My my, it was a hit - T said they were the best Taco's I'd ever made! There seems to be a little theme going on here with salty and sweet combo's, fruit and savoury things together... If you haven't tried these combo's yet, I beg you, please do. It might sound weird on paper but it really does work. Here the sweet mango cuts through the chilli perfectly and goes so well with the coriander and spring onions.

The Sriracha Yoghurt Sauce is another real winner. Sriracha is a chilli sauce from Thailand (or Vietnam) with vinegar, garlic, salt and sugar. You could go to the trouble of making a sauce with chilli and garlic yourself but why bother when this stuff is so good? It goes into a lot of dishes in our house but this simple sauce might be one of my favourite ways of using it.

I've used japanese panko breadcrumbs here as they get a great crust on them even when baked in the oven rather than fried. If you can't get hold of them don't worry though just use normal slightly coarse bread crumbs, just make sure they are dried out if they are home made.

Crispy Fish Taco's with Mango Salsa and Sriracha Yoghurt Sauce
Serves 2

Mango Salsa
1 small mango (or half a large mango), cut into small cubes
100g cherry tomatoes, halved
4 spring onions, finely chopped
1 small green chilli, finely chopped
1/2 lime, juiced
25g coriander, finely chopped
Green chilli hot sauce (optional)

Crispy Fish Goujons
300g white sustainable fish fillets (I used Pollack)
1 egg
Panko bread crumbs
2 tbsp plain flour

Sriracha Yoghurt Sauce
125g Greek yoghurt (about 6 large tbsp)
1 tbsp mayonnaise
1 tbsp Sriracha Sauce

To serve
6 corn taco's
sprouted seeds
lime wedges
chopped coriander

Pre-heat the oven to 200˚C.

To make the salsa combine all the ingredients with salt to taste. Set aside to let the flavours mingle whilst you do the fish.

Prepare a baking sheet by lining with greaseproof paper or foil and brushing with oil. Cut the fish into rough goujons about 3 cm thick, try to keep them all roughly the same size so that they cook evenly.

Now you need three small plates to set up your bread crumb production line. In one add your flour and season well. In the second break the egg and mix with a drop of water. In the third add you panko or breadcrumbs. Now start breading the fish, add a few pieces to the flour to coat, then into the egg, dripping off the excess and then roll in the panko. Repeat with all the fish, trying to only use one hand in the egg and the other clean hand in the flour/panko, believe me it is easier that way!

Lay the fish out onto your prepared baking sheet and spray, drizzle or brush with some more oil. Bake the fish in the oven for 10-15 minutes, turning over half way through.

Whilst your fish is cooking mix together the ingredients for the Sriracha Yoghurt Sauce and heat your taco's in a dry frying pan, keeping them warm in a casserole dish in the oven. When the fish is ready bring everything to the table and let everyone dig in!