These fish tacos are fast to make and are a great change from Mexican beef or chicken recipes. We love the addition of the mango salsa but if it’s out of season just add in some of your favourite salad ingredients and it will be just as delicious.
400g snapper* fillets
¼ cup flour
1 tsp Gregg's Ground Paprika
1 egg, beaten
¾–1 cup panko breadcrumbs
1 fresh mango, peeled and finely chopped
1 fresh red chilli, seeds removed and finely chopped
Cut the snapper fillets into strips. Mix the flour and Gregg's Ground Paprika together and season with salt and pepper. Dust the fish with seasoned flour. Dip in the beaten egg. Coat the fish with panko bread crumbs and place on a tray. Refrigerate while preparing the Mango Salsa.
To make the Mango Salsa: Mix together the mango, chilli, spring onion and herbs. Stir through the lime juice. Set aside.
Heat a little olive oil in a frying pan. Cook the crumbed fish strips in batches over medium–highheat, turning once, until golden and cooked. The cooking time will depend on the thickness of the fish.
Heat the tortillas according to packet directions.
Place the lettuce across the centre of a tortilla. Top with the crumbed fish. Squeeze over the HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise . Finish with the Mango Salsa. Fold the tortilla to enclose filling. Repeat with remaining tortillas. Serve immediately.
* Replace snapper fillets with tarakihi or gurnard fillets if wished.
** If mango is not available, replace with ½ a pawpaw.