Fishcake Tacos with Mango Salsa

Name: Fishcake Tacos with Mango Salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 0 Coriander (large handful, finely chopped); 2 Lime (zested and juiced); 0.5 tsp Salt; 400 g White fish fillets; 4 tbsp Plain flour; 1 Egg; 60 g Breadcrumbs; 0 Vegetable oil (approx. 100ml); 1 Mango (thinly sliced); 1 Red chilli (deseeded, finely chopped); 1 Red pepper (thinly sliced); 1 Red onion (thinly sliced); 200 ml Yoghurt; 6 large Tortillas or hard taco shells

[[ recipeID=recipe-8lhumn03x, title=Fishcake Tacos with Mango Salsa ]]

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Our Fishcake Tacos with Mango Salsa captures the essence of exciting, global flavours through the delicious fusion of Thai-inspired fishcakes and zesty mango salsa. Enjoy the combination of exotic ingredients like tender white fish, aromatic herbs, and tropical mango salsa, creating a symphony of flavors that's as adventurous as it is delicious.

Click here to buy the teaspoon club's Fishcake Tacos with Mango Salsa recipe kit and receive two spice mixes, full of the best quality spices, ready to make your fishcake tacos. In the spice mixes you will find ground cumin, paprika, smoked paprika, basil, chilli flakes, oregano, and garlic powder.

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 30 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

2 Garlic cloves
Coriander (large handful, finely chopped)
2 Lime (zested and juiced)
½ tsp Salt
400 g White fish fillets
4 tbsp Plain flour
1 Egg
60 g Breadcrumbs
Vegetable oil (approx. 100ml)
1 Mango (thinly sliced)
1 Red chilli (deseeded, finely chopped)
1 Red pepper (thinly sliced)
1 Red onion (thinly sliced)
200 ml Yoghurt
6 large Tortillas or hard taco shells

Instructions

Begin by making your fishcakes, which can be done in advance of frying them. Take your garlic cloves, half the coriander, half the lime zest and juice, salt, and your first Teaspoon Club spice packet and blitz lightly in a food processor. Add the white fish, and blitz thoroughly into a rough paste.
Shape the paste into 16-20 fishcakes, ideally in a flat cylinder shape to make for easy frying. Place your flour on a plate, crack your egg into a bowl (and mix with a fork) and place your breadcrumbs on another plate, laying all 3 out in a line. Take each fishcake in turn, and cover in flour, dip into the egg, and finally roll in the breadcrumbs until the fishcakes are covered in a breadcrumb layer. Place aisde ready for frying.
To make your mango salsa, mix the mango, red chilli, red pepper, red onion, and the remainder of the coriander in a salad bowl and set aside for serving.
In another bowl, mix your second Teaspoon Club spice packet into the yoghurt and set aside for serving.
To cook your fishcakes, take as wide a pan as possible, place on a high heat, and fill with enough vegetable oil to create a 1cm layer. Once the oil is nice and hot, fry your fishcakes for 5 minutes either side, until the breadcrumbs are crispy and the fish is cooked through.
To serve, place plenty of yoghurt dressing, mango salsa, and a couple of fishcakes into a warmed taco shell or tortilla and enjoy hot. These tacos are best served alongside other Mexican dishes, like our guacamole, quesadilla, or quinoa!

Notes

Crispy fishcakes are wrapped up with a spiced yoghurt dressing in this spicy kit- a Mexican feast!