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recipe on
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Ingredients
- 4 pangasius fillets
- 8 taco shells
- 16ml extra-virgin olive oil
- 30ml lemon juice
- 2g minced fresh parsley
- 2 cloves of garlic, minced
- Dried basil
- 2 large ripe mangoes
- 3 tomatoes, diced
- 1 large red onion, minced
- 6g chopped fresh cilantro
- 2 jalapeno peppers, seeded (depending on how hot you want it)
- 60ml lime juice
- Salt and freshly ground pepper
Grilled fish tacos with mango salsa
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Aren’t we all looking for a perfect summery dish? Inspire your family with this great recipe. All-natural and fresh, ideal for a healthy diet.
Serves
4 persons
Directions
- For marinade:
- Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag.
- Cut the pangasius fillet into pieces.
- Add the fish, coat with the marinade, squeeze out excess air, and seal the bag.
- Marinate in the refrigerator for 1 hour.
- For salsa:
- Peel, pitt and dice the mango.
- Combine with tomatoes, red onion, cilantro, and jalapeno pepper in a bowl.
- Add the lime juice and 1 tablespoon of lemon juice, and toss well.
- Season to taste with salt and pepper and refrigerate until ready to serve.
- Pre-heat frying/grill pan.
- Remove the pangasius from the marinade, and shake off excess. Discard the remaining marinade.
- Grill the fish for approximately 3 to 4 minutes per side, depending on the thickness of the pieces.
- Serve the pangasius in taco shells and top with mango salsa.
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