المكونات

  • Mango 1
  • Red onion 1
  • SpinneysFOOD fresh coriander 10g
  • SpinneysFOOD extra virgin olive oil 1 tbsp
  • Sriracha sauce 45ml
  • Mayonnaise 200g
  • SpinneysFOOD sunflower oil 1 tsp
  • SpinneysFOOD all-purpose flour 120g
  • SpinneysFOOD fine sea salt 1 tsp
  • SpinneysFOOD free range large eggs 4
  • Desiccated coconut 200g
  • Hake fish fillets 500g
  • Soft taco shells 4
  • Lime wedges 1
  • Pickled chillies 2 tbsp

أدوات ومستلزمات الطبخ

  • Mixing bowl 1

Nutrition (Per serving)

  • سعرات حرارية 1189
  • دهون 94g
  • المشبعة 39g
  • بروتين 34g
  • الكربوهيدرات 48g
  • السكريات 10g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تاكو السمك مغطى بطبقة من رقائق جوز الهند ويقدم مع صلصة المانجو

Mexican 30 Mins Prep · 10 Mins Cook


  1. To prepare the salsa, peel and dice the mango, finely dice the onion and finely chop a handful of the coriander.
  2. Combine the mango with the olive oil, red onion and coriander. Set aside.
  3. Combine the Sriracha sauce and mayonnaise. Set aside.
  4. To prepare the fish (thaw of frozen), heat the sunflower oil in a deep fryer to 160C.
  5. Using 3 bowls, place the flour and salt in one, the eggs in another and the desiccated coconut in the last bowl.
  6. Cut the fish into 8 equal-sized pieces.
  7. Coat each piece in flour, then in egg and lastly in the desiccated coconut.
  8. Drop the fish pieces in the deep fryer for 6-10 minutes, or until golden and crisp. Drain on paper towels.
  9. Serve the fish fillets with the tacos or tortilla wraps, salsa, mayo, lime wedges, pickled chillies and roughly torn fresh coriander for guests to build their own.