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Fish Tacos with Mango & Cucumber Salsa

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Fish Tacos with Mango & Cucumber Salsa

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Ingredients

Packed with Jamaican Jerk flavours, our warm, spicy and zesty Jerk marinade does all the hard work. A simple Summer serve straight from the grill. Serves 4-6 as a light lunch or snack

200g Fresh Cod Loin fillets, or any white meaty fish fillets like halibut, bass or monkfish is best for these tacos

Jerk Marinade

6 mini tortilla wraps

1 shredded baby gem lettuce

For the Mango Salsa:

½ cucumber, diced with the seeds removed.

1 ripe mango, diced

4 spring onions, chopped, or ½ a red onion, diced

Handful of fresh coriander, chopped

Juice of ½ lime (or more to taste)

Sea salt and black pepper

A drizzle of Mango & Chilli Dressing

Details

Method

Marinade your fish in the Jerk Marinade for 1 hour and then pop on the BBQ, or in the oven (160C Fan / 180C Oven / 350F / Gas Mark 4) until cooked. Be careful not to cook for too long. It will be ready when it starts to flake easily with a fork, remembering it will continue to cook a little longer after it’s taken off the grill.

Combine the cucumber, mango and chopped spring onions or red onion, and just before serving add the dressing, coriander, lime juice, and season.

When ready to serve, warm the tortilla wraps on the grill for a minute or two and then line with the shredded baby gem, fill with the fish and then top with the mango salsa!

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