I’ve have been dying to make these but never got around to actually buying the right set of ingredients. My bad and a silly excuse but if I’m buying wraps I’ll inevitably buy chicken. The thoughts of Mexican chicken fajitas or Greek-style gyros are completely instilled in my cooking repertoire and that’s a hard thing to diverge away from after a busy workday.
BUT, fish tacos have arrived and oh man they are tasty. Spicy, flavoursome grilled fish contrasts well against the sticky-sweet mango, all bound together by the aioli coleslaw. Pop in some mango chilli sauce (I’m a complete convert even though we bought it in Sainsbury’s) and you have a very tasty, Cuban-style dinner, full of good things and ready in under 30 minutes!
I used a pack of pre-prepared ‘fish pie’ style mixed fish, including salmon, haddock and pollock but as far as I can tell from my research, this recipe works with most meaty fish. I personally preferred the haddock, as the salmon had quite a strong extra flavour and the pollock fell apart a bit, but all of them together was really tasty too. Also, I’ll be the first to admit I shouldn’t really pass off adapted mayonnaise as ‘Aioli’, a totally different sauce, but it sounds good and I did try to change up the mayo to make it similar 😛 Anyway, what I like the most is the flexibility with these, use pretty much any fish, any fruit, mayo or sauce, just make them how you like them, but make sure to always toast the wraps for that lovely toasty crunch!
Ingredients (Serves 2-3)
- 1 pack of mixed fish (or 350g of your fish of choice)
- 4-6 tortilla wraps
- 1/2 mango, diced
- 1 red onion, diced
- mixed sliced cabbage or iceberg lettuce
- juice 1 lime
- 1 tbsp Mayonnaise
- 1 tbsp greek yoghurt
- 1 tsp smoked paprika
- salt and pepper
For the Marinade/rub:
- 1 tbsp jerk seasoning
- 1 tsp brown sugar
- 1/2 tsp chilli flakes and oregano
- Pinch of cinnamon for a warm hint
- 1 tbsp olive oil
- juice of 1/2 a lime
First combine all the ingredients for the marinade/ fish rub in a medium mixing bowl, then add the fish, stirring well to coat every side but also not break up the flakes of the fillet. Allow the fish to sit in the marinade at room temperature while you prepare the rest of the ingredients, but not for hours or you will overpower the fish.
Next, prep everything veggie-related that you want to fill your tasty tacos. Slice up the cabbage or lettuce, red onion and combine with a drizzle of lime juice. Dice the mango into small squares and place in a separate bowl, with a twist of chilli flakes if you’re feeling fiery.
To make the mayo-based ‘aioli’, mix together the juice of half a lime, mayonnaise and greek yoghurt with a tsp of paprika for smokiness. Place in the fridge until ready to use.
- Finally for the rice, I really recommend using a sachet of microwave rice to save time. Microwave for 2 minutes then drizzle with a little olive oil, pinch of salt and any left-over red onion for colour.
The very last stage is to cook the fish. Heat a frying pan or skillet over medium high heat. Once hot, add a little oil followed by the fish for around 4 minutes, turning occasionally to make sure every side is crispy.
To serve, toast the tortillas in a clean pan and fill with rice, then fish, mango, veggies and mayo!