Nothing fits the brief for colourful, convenient eating more than a taco – with crispy fish inside no less! The real star of this dish is the mayonnaise from Roza’s. There’s a hint of sweet mango amidst the expected tang of mayonnaise. Douse these tacos in a good squeeze of lemon and your family will be in for a sweet ride.
Always refer to the product label for the most accurate ingredient and allergen information.
mild Mexican spice blend(ContainsGluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
mango mayonnaise(ContainsEggMay be present Tree Nuts)
long red chilli
To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Juice the lemon. Cut the ling into strips, pick the coriander leaves, and finely slice the long red chilli.
Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.
Combine the plain flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the ling to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the ling strips and cook for 4-5 minutes, turning or until golden and cooked through.
Meanwhile, heat the mini flour tortillas in a microwave or sandwich press.
To serve, divide tortillas between plates. Top with the cabbage mixture, ling, coriander, mango mayonnaise and fresh long red chilli.