*Recipe by Katherine from the Small Steps Team
Sounds fancy, right? But these are so quick and easy to make – we’re talking 15-minute-meal territory here. And while they might be a little bit messy to eat, they are seriously tasty, which makes it all worthwhile.
- • 2 tbsp plain flour (wheat, spelt, gluten free..)
- • ½ tsp salt
- • ½ tsp garlic powder
- • ½ tsp paprika
- • ¼ tsp ground black pepper
- • ¼ tsp ground cumin
- • ¼ tsp ground coriander
- • ¼ tsp chilli powder (or less – or leave it out completely if you like)
- • 4 white fish fillets (see NOTE)
- • olive oil
- • 1 mango, flesh diced
- • ¼ red onion, finely diced
- • 1 red chilli, finely diced
- • small handful coriander leaves, chopped
- • juice of 1 lime
- • avocado, sliced
- • red cabbage, shredded
- • cos lettuce leaves
- Mix salsa ingredients together in a bowl and set aside.
- Mix flour with spiced in a bowl and set aside. Cut fish into long thick fingers. Toss in flour mixture to coat.
- Heat a drizzle of oil in a pan over medium heat. Cook fish on both sides until golden on the outside and just cooked through. Set aside to cool slightly while you assemble the lettuce leaves.
- Place lettuce leaves on serving platter and top with some shredded cabbage and a few slices of avocado. Place cooked fish on top and spoon over mango salsa.
- Sourcing good quality sustainable fish can be difficult (and expensive!). I used flathead fillets for this recipe, but the Sustainable Seafood Guide app is a great resource to check what the best options are in your area.
- Add other veggies to your lettuce leaves if you like – grated carrot, shredded snow peas, etc
- If you don’t fancy just using lettuce leaves for your tacos, shred the lettuce instead and serve the lot in a wheat or corn tortilla.