Fish mango taco salad

Prep time; 15 mins
Waiting time;15
Cooking time; 8 mins
Total time; 38 mins


For salad

4 cups green lettuce of your choice
1 cup cherry or grape tomatoes
½ cup corn
1 avocado
1 mango
1 small red onion
Tortilla chips
Lime and spring onion for garnish
Lime ginger dressing, recipe click here

For fish

500g white fish of your choice
1 teaspoon garlic
1 teaspoon ginger
2 tablespoons lime (about 1 large lime)
2 tablespoons olive oil
Salt and pepper to taste


Make pickled onion whether with vinegar or lemon, put aside

Make a lime-ginger dressing, for recipe click here

Prepare fish ingredients; mince garlic; grate ginger; squeeze lime

Wash and pat dry fish, season with salt

In a small bowl whisk together garlic, ginger, lime juice, pepper and olive oil

Place fish in a shallow bowl or deep plate. Coat with the ginger-garlic-lime mixture. Cover and let fish marinate in a refrigerator for 15 minutes

On a nonstick pan or grill pan over medium heat, add fish; discard extra ginger and garlic

Cook fish on each side until well cooked

Transfer fish onto a cutting board, let it rest for a few minutes. When it cools, cut into strips

While fish is resting, wash and dry lettuce leaves

Cut tomato into halves; cut mango into strips; slice avocado; chop spring onion

Arrange all ingredients into a serving bowl as you like

Drizzle with the dressing; garnish with spring onion


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