14 Ingredients
4 Steps

What you'll need:

1 large avocado, mashed

2 tbs sour cream

½ lime, juiced

600g thick white fish fillets (such as ling)

2 tbs fajita seasoning

1 tbs plain flour

Vegetable oil, for cooking

3 cups finely shredded green cabbage

8 mini flour tortillas warmed to serve

Mango and Jalapeño Salsa

2 Calypso® mangoes

2 tbs sliced jalapeños, drained, chopped

2 tbs coriander leaves, finely chopped

How to make it:

  1. To make salsa, cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 1cm cubes. Combine with remaining salsa ingredients.
  2. Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.
  3. Heat enough oil to cover base of a large, non-stick frying pan over a medium-high heat. Dip half the fish in flour mixture, shaking off excess. Add to hot oil. Cook, turning occasionally, for 2-3 minutes, or until fish is cooked. Remove to a plate. Repeat with remaining fish and flour mixture.
  4. To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.
Tip

Any thick white fish fillets is suitable for this recipe like blue eyed or barramundi.

Why you use Calypso® Mango for this recipe?

1.

They have a smaller seed, so you have more fruit

2.

The fruit is firmer so the fruit will slice, dice and chop easily, holding the shape when added to the salsa

3.

Best of all the fruit is fibre-free so you don’t get those “bits” stuck in your teeth.