INGREDIENTS:

• 1 mango

• ~400-500g White fish, filleted (I used flathead)

• 1 cup of breadcrumbs

• 1 tbsp Cajun spice

• 1 egg, whisked

• 1 cup of flour

• Cooking oil for shallow frying

• ½ Red cabbage, thinly sliced

• Soft tacos, to serve

• Chipotle sauce, to serve

• 1 Lime, to serve

• ½ bunch Coriander, to serve

METHOD:

1. Prepare your crumbed fish; in 3 separate bowls or plates, add the whisked egg to one, flour to another and the cajun spice and breadcrumbs in the 3^rd.

2. Coat your fish in the flour first, then the egg, then the cajun breadcrumbs. Set aside on a plate or board.

3. In a shallow fry pan, add some cooking oil of your choice (vegetable or canola work well), just so the bottom of the pan is covered. Add the pieces of fish, and shallow fry on one side for about 5 minutes, then turn over the other side. Cook the fish in batches to prevent overcrowding the pan. Once cooked, set aside on a plate lined with paper towel, to absorb the excess oil.

4. Its time to prep the veg; cut up the red cabbage and mango into thinly sliced pieces, and tear off some coriander leaves to sprinkle over the top. Cut your lime into quarters, ready to squeeze over the top. Warm up your tacos in the microwave, according to packet instructions.

5. Assemble your fish on atop a taco, add the cabbage, mango, coriander and lime juice, and finish it off with a sprinkling of chipotle sauce.

Serves: 4

Prep time: 10 minutes

Cooking time: 20 minutes

Recipe created by Charlotte from The Nutty Gritty, check out her Instagram here.

Photography and Styling by Bonnie Coumbe, visit her site here & Instagram here.