An easy supper from John Gregory Smith.
Ingredients
- 2 tbsp olive oil
- 12-16 fish fingers 3-4 each depending on how hungry you are
- 120 g mayonnaise
- 2 tbsp chipotle chilli paste – I use Gran Luchito
- a handful of coriander leaves and stalks
- 1 red chilli roughly chopped
- 200 g roughly chopped fresh mango
- Juice of 1 lime
- 100 g red cabbage shredded
- 100 g white cabbage shredded
- 8 small soft tortillas to serve
Servings:
Instructions
- Heat the oil in a large non-stick pan over a medium heat and cook the fish fingers for 8-10 minutes, turning them every couple of minutes until golden and heated all the way through.
- Meanwhile, mix the mayonnaise with the chipotle chilli paste in a bowl with a pinch of salt.
- Put the coriander and chilli into a mini food processor and blitz until finely chopped. Transfer to a serving bowl. Put the mango into the mini food processor and blitz to a chunky salsa (don’t make it too pureed). Add to the bowl with the chilli and add the lime juice and a pinch of salt. Mix well.
- To serve, dollop some of the mayo onto a tortilla and add some of the cabbage. Top with fish fingers and a spoonful of the mango salsa. If you like you can serve everything on the table so people can help themselves.
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