Prep time: 30mins

Cooking time: n/a

Servings: 8 tacos

Ingredients:

For the mango chilli sauce

• 2 mangoes
• 1 yellow capsicum
• 4 birds eye chillis
• 2 cloves garlic
• 3cm ginger
• ¼ cup sugar
• ½ cup apple cider vinegar
• ½ cup water

 For the mango salsa

• 2 mangoes
• 1 small red onion
• ¼ bunch coriander leaves
• ¼ bunch mint leaves
• 6 kaffir lime leaves
• 1 long red chilli
• Juice of 1 lime

For the baked fish

• 500g skinless fish fillets (snapper, barramundi) or protein alternative
• ¼ cup Olive oil
• Salt and black pepper

To serve: 8 La Banderita flour tortillas, ½ cup crushed roasted peanuts, coriander leaves, limes

Method:

1.  For the mango chilli sauce, chop the mangoes, capsicum, birds eye chillis, garlic and ginger and add to a pan with sugar, apple cider vinegar and water. Simmer for 20 minutes and blend to make a smooth sauce.

2.  For the mango salsa, finely chop the mangoes, red onion, coriander, mint, kaffir lime leaves and long red chilli. Season with a large pinch of flakey sea salt and the juice of 1 lime and mix together. Set aside.

3. For your baked fish (I used snapper fillets here but you can use other protein like chicken, tofu etc. and adjust cooking times) add your fillets to a lined baking tray and drizzle over olive oil, flakey salt and black pepper. Bake in preheated oven at 180C for 12-15 minutes or until cooked through and flakey.

4. To assemble your tacos, heat the tortillas according to packet instructions then top with fish, mango salsa, mango chilli sauce, peanuts and coriander leaves. Serve with a squeeze of lime!