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Fish Tacos with Mango Cucumber Salsa
9 - 10 people
00h 35mins
Serve tacos with a different twist by using tempura battered Cream Dory. The addition of Mango and Cucumber salsa add a refreshing taste to this dish.
Ingredients
- 1kg Cream Dory, thawed
- 2 whole Onion, chopped
- 3 whole Tomato, chopped
- 1 cup Ripe Mango, cubed
- 1 cup Cucumber, peeled, deseeded and diced
- ¼ cup Lemon Juice
- 10 pcs Bambi Tortilla Wrapper Bambi Tortilla Wrapper
- Salt and Pepper, to taste
- 100g Showa Tempura Flour
- 160ml Chilled Water
- ½ cup Heinz Mayonnaise
- 3-5 tbsp Spring Onion, chopped
Step-by-Step Directions
- 1. Mix chopped tomato, onion, cucumber and mangoes in a bowl. Add lemon juice and a pinch of salt. Mix then cover. Chill for 15 minutes
- 2. Mix tempura flour and water. Set aside
- 3. Slice Cream dory into 3-5 inch thick. Season with salt and pepper. Dredge in tempura flour.
- 4. Dip the fillets in tempura batter then deep fry in hot oil for 4-5 minutes or until light and golden. Remove from pan and drain excess oil.
- 5. In a pan over medium heat, toast tortilla wrapper for a minute on both sides.
- 6. To assemble, lay a piece of tortilla then add battered fish and 2-3 tablespoons of the salsa. Top it with mayonnaise and chopped spring onions.
- 7. Serve
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