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Coconut fish tacos with mango salsa & blistered chillies

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 60ml (1/4 cup) Ayam Premium Coconut Milk
  • 1 tbs lime juice
  • 1 tbs finely chopped coriander root and stem
  • 1/2 tsp Mexican chilli powder
  • 600g flathead fillets
  • 2 long fresh green chillies
  • 2 long fresh red chillies
  • 1 avocado, peeled, chopped
  • 3 tsp lime juice
  • 8 mini tortillas, warmed
  • Hot chilli sauce, to serve
  • Lime halves, to serve
  • Baby coriander leaves, to serve

Mango salsa

  • 1 large mango, peeled, cut into 1cm pieces
  • 1/2 small red onion, finely chopped
  • 1/2 cup fresh coriander leaves, chopped
  • 200g grape tomatoes, halved
  • 1 tbs lime juice


  • 1
    Combine the coconut milk, lime juice, coriander stem and chilli powder in a bowl. Season. Add the fish and turn to coat. Set aside to marinate for 10 minutes.
  • 2
    Preheat a grill on medium-high. Place chilli on a baking tray and spray with oil. Season. Grill, turning, for 3-4 minutes or until blistered and charred. Set aside. Combine avocado and lime juice in a bowl. Season. Use a fork to coarsely mash.
  • 3
    To make salsa, place all ingredients in a bowl. Season. Toss to combine.
  • 4
    Heat a non-stick frying pan over medium heat. Spray with oil. Cook fish, turning, for 4 minutes until just cooked through. Rest for 2 minutes.
  • 5
    Spread tortillas with a little avocado mixture. Top with fish and spoon over mango salsa. Serve with chilli, lime halves and coriander leaves.

Source: taste.com.au


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