Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
SERVES 4
PREP TIME 20 minutes
COOK TIME 10 minutes
INGREDIENTS
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon sea salt flakes
- 500 g skinless, boneless snapperfillets, cut into 2 cm cubes
Mango salsa
- 2 ripe mangoes, finely diced
- 1 red onion, finely diced
- juice of 1 lime
- 2 tablespoons olive oil
- handful coriander leaves,finely chopped
- ½ teaspoon dried chilli flakes (optional)
To serve
- 12 mini flour tortillas
- ½ iceberg lettuce, finely shredded
METHOD
- Preheat the oven to 180°C. Line a large baking tray with baking paper.
- In a medium mixing bowl, combine the paprika, onion powder, garlic powder, cumin, oregano and salt. Season with freshly ground black pepper. Add the snapper to the bowl and toss to coat evenly.
- Arrange the snapper onto the prepared tray. Wrap the tortillas in foil. Place tray and tortillas into the oven and cook for 10 minutes. If you prefer, you can cook the tortillas over direct heat by bringing a medium frying pan to a high heat and frying one tortilla at a time. Little burnt bits on the tortillas are good and add flavour. This way is slightly more hands on but if you have time I recommend it!
- Meanwhile, make the mango salsa. Add the mango, onion, lime juice, olive oil and coriander to a medium bowl. Season with sea salt flakes to taste, add chilli flakes (if using) and toss to combine.
- To assemble tacos, place a small handful of shredded lettuce on a tortilla, add 3–4 pieces of snapper and top with salsa. Serve warm.
NOTES
- Gluten-free option - choose gluten-free flour tortillas or use corn tortillas.
- Fussy eaters - serve the fish, tortillas, lettuce and mango salsa all in separate dishes so that your child can make their own taco. Encourage them to try the mango salsa while serving some plain, diced mango on the side. If they don’t like lettuce, serve other fresh raw vegetables like carrot, cucumber or capsicum.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
These beautiful little pumpkins are a real showstopper.
