Soft Shell Fish Tacos
By Teresa Cutter
What's great about it
What I love about these tacos is that unlike traditional versions these beauties are SUPER HEALTHY. The protein from the fish fills you up and nourishes the body in every way. Protein also helps to preserve lean muscle as well as help to boost your immune system. Mangoes are full of antioxidants, Vitamin C as well as beta-carotene that can help protect the body against disease and also fight the signs of ageing by assisting with the growth and repair of cells, tissues and skin.
720 g (25 1/4 oz) firm fish fillets - allow 1 decent sized fillet per serve.
Bunch coriander (cilantro), chopped or alternatives such as parsley or chives, Thai basil, shiso leaf
1 punnet (250 g / 8 1/2 oz) cherry tomatoes, halved
1 red onion, finely diced
1 avocado, chopped
2 mango or pineapple, chopped
100 g (3 1/2 oz) baby spinach or micro greens
1 small iceberg lettuce
1 chilli, seeded and chopped
Combine mango, Juice of 2 limes + 2 tablespoons, coriander, chili, red onion and set aside.
Cook fish in a pan or BBQ for approx 3 minutes per side until cooked through. Make sure to season with a little sea salt and pepper. Once the fish is ready, place onto a serving plate and break up into chunks.
Separate the lettuce leaves by plunging iceberg completely into cold water. The water helps separate the lettuce as you carefully remove each leaf.
Stuff each leave with a little spinach, cherry tomato, avocado, fish and top with mango salsa. Garnish with extra coriander and wedges of lime.