Fish tacos with mango salsa and lime crème fraîche
Pieces of cod in a crisp panko crust, fried until golden and tucked into warm tortillas with a fresh mango salsa and crème fraîche with lime and coriander. Salmon rubbed with taco seasoning is a common alternative, and many add shredded red cabbage or avocado.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ 60 krper portion
- 870kcal per portion
Ingredients for 4 portions
- 500 gCod fillet, or other firm white fish, in 12 pieces
- 2 tbspPlain flour
- 1 tspCumin, ground
- 1 tspSmoked paprika
- to tasteSalt
- 1Egg
- 1 ½ dlBreadcrumbs, panko works best
- 3 tbspRapeseed oil, for frying
- 200 gMango, in small cubes
- ½Red onion, finely chopped
- 1Chili, red, deseeded and finely chopped
- 1Coriander, pot
- 2Limes, zest and juice
- 2 dlCrème fraîche
- 12Tortillas, small
Method
- Make the mango salsa: mix the mango, red onion and chilli in a bowl. Chop half the coriander and stir it in. Zest and juice one lime, add both and season with salt.
- Chop the rest of the coriander. Stir it into the crème fraîche with the zest and juice of the second lime. Add a little salt.
- Cut the fish into 12 pieces. Mix the flour, cumin, paprika and salt on a plate, beat the egg on another and tip the breadcrumbs onto a third. Coat the pieces first in the flour, then in the egg and finally in the crumbs.
- Heat the oil in a large frying pan over medium heat. Fry the fish for 2–3 minutes a side, until golden, crisp and just cooked through. Drain on kitchen paper.
- Warm the tortillas for a few seconds a side in a hot, dry frying pan.
- Fill the tortillas with the fish, mango salsa and lime crème fraîche and serve straight away.
The cost is estimated from Swedish grocery prices.
