Nothing says warmer weather like fish tacos! They are so versatile and a fun meal to enjoy with friends. For our taco recipe we whipped up a deliciously sweet and spicy mango cream to drizzle on top. The combination of fresh, bright flavours will have you reaching for another!
You can really use any ingredients you like in your tacos but here is what we choose:
4 fresh corn tortillas
4 small filets of white fish such as Basa or Tilapia
1 cup of shredded romaine lettuce
1/2 a red onion
1 handful of fresh cilantro
1 ripe mango
1/2 cup of plain Greek yogurt (or sour cream)
2 tbsp. of honey
3 tbsp. of light mayo
1 heaping tbsp. of Bandar’s Mango Chili Sauce
1/2 tsp. of sea salt
Begin by peeling the mango, chop half into cubes and slice the other half into thin strips.
Place 1/2 the cubed mango into a food processor a long with the yogurt, mayo, Bandar chili sauce, the juice of 1 lime, sea salt and drizzle in the honey.
Process on high until everything is blended and creamy. Put sauce into a jar or air tight container and place in the fridge until ready to use.
Cook fish in a medium skillet with a bit of oil, sea salt and pepper until cooked through (white and flaky). Set fish aside. Prep your toppings by shredding the lettuce, red onion, slicing avocado, and limes.
Pre-heat a separate dry pan over medium heat. Place fresh corn tortillas in a hot pan for 20 seconds on each side. Remove and keep covered in a tea towel.
Assemble your tacos with all the ingredients, drizzle on mango cream sauce and finish with a squeeze of lime.