BBQ Fish Tacos with Mango Salsa Paired with a Krombacher Wheat
Ingredients (Makes 8-10 tacos)
- 500g white fish fillets, skinless and pin-boned (such as cod, sea bass, tilapia, halibut)
- 1 lime, juice only
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp ancho chilli flakes
- 2 tbsp neutral cooking oil, such as vegetable or rapeseed oil
- 8-10 small flour tortillas
- Sea salt
- Fresh coriander, finely chopped (to garnish)
For the mango salsa
- 2 ripe mangoes
- 1 red bell pepper
- ½ red onion
- 1 green chilli
- Handful of fresh coriander
- 4 tsp lime juice
Method
To make the mango salsa, peel and finely dice the mango and red onion; de-seed and dice the red pepper and green chilli, then finely chop the coriander. Add all to a mixing bowl and season with a pinch of sea salt. Pour over the lime juice. Mix to combine.
To prepare the fish, add the minced garlic, smoked paprika, ground cumin, cayenne pepper and ancho chilli flakes to a bowl, followed by the juice of two limes and 3 tbsp oil. Mix to combine.
Place the fish fillets on a large plate, then pour over the spice mix. Rub all over both sides of the fish and leave to marinate for 15-20 minutes.
Oil the barbecue grates or a fish rack and place the marinated fish fillets on the barbecue. Cook over a medium-high heat for 3-4 minutes on each side, making sure they don’t break.
Once cooked, remove the fish from the barbecue and quickly warm the tortillas on the grill.
Flake the fish into bite-sized pieces and assemble on the warmed tortillas with a spoonful of mango salsa and a handful of chopped coriander.
Enjoy with a bottle of Krombacher wheat.
More information here