Soft Fish Tacos with Mango Salsa


Not only full of colour but full of flavour too. This makes a perfect feast for a family get-together. 

Soft Fish Tacos with Mango Salsa


Soft Fish:

Mango Salsa:



  1. Remove the bones from the fish and cut into thick strips.
  2. Beat the egg and pour the panko crumbs onto a plate, season with salt and pepper. Dip the fish into the egg and then into the breadcrumbs until it’s covered completely.
  3. Heat the oil in a fry pan and fry the fish for 3-4 minutes on each side, remove and drain on some kitchen paper while you prepare the tacos.
  4. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Use a spoon to scoop out small bite size pieces.
  5. Remove the seeds from the capsicum and dice.
  6. Squeeze the lime juice over the salsa.
  7. Build your taco by layering some cucumber, salsa, fish and squeeze over the mayonnaise. Top with plenty of mango salsa. Wrap into a cylinder closing one end off and serve.

Recipe from Horticulture Innovation Australia.

Ingredients for Soft Fish Tacos with Mango Salsa

Cucumber Lebanese (500g)

Product of NSW (Aust)

$2.25 ea

Mangoes Kensington Pride (each)

Product of Australia

$2.99 ea

Limes (each)

Product of QLD (Aust)

$1.32 ea

Capsicum Red (each)

Product of Australia

$2.37 ea

Capsicum Green Imperfect Pick Value Range (min 500g)

Product of Australia

$1.50 ea