Close
user profile
Kraft User
Close Icon
Crispy Fish Tacos with Mango Salsa
Picture of the Crispy Fish Tacos with Mango Salsa
Add To Favourites Icon

Crispy Fish Tacos with Mango Salsa

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.

Makes 4–6
Prep Time 15 minutes
Cook Time 10 minutes
Intermediate

Ingredients

400g snapper* fillets
¼ cup flour
1 tsp Gregg's Ground Paprika
1 egg, beaten
¾-1 cup panko breadcrumbs
6-8 wholegrain tortillas
2 cups shredded lettuce
HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
Mango Salsa :
1 fresh mango, peeled and finely chopped
1 fresh red chilli, seeds removed and finely chopped
1 spring onion, chopped
Handful of fresh mint leaves, torn
Handful of fresh coriander leaves, torn
Juice from 1 lime

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 240g

Energy 1840kJ
Protein 27.0g
Fat, total 11.2g
- saturated 3.0g
Carbohydrate 53.5g
- sugars 9.9g
Dietary Fibre 5.4g
Sodium 625mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTS NUTRITION

Made with

Method

Step 1
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.
Step 2
To make the Mango Salsa: Mix together the mango, chilli, spring onion and herbs. Stir through the lime juice. Set aside.
Step 3
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.
Step 4
Heat the tortillas according to packet directions.
Step 5
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.

Tips

Switch It Up

* Replace snapper fillets with tarakihi or gurnard fillets if wished.
If mango is not available, replace with ½ a pawpaw.
What do I need?
Select All
400 g snapper* fillets
¼ cup flour
1 tsp Gregg's Ground Paprika
1 egg, beaten
¾–1 cup panko breadcrumbs
6 –8 wholegrain tortillas
2 cups shredded lettuce
HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
1 fresh mango, peeled and finely chopped
1 fresh red chilli, seeds removed and finely chopped
1 spring onion, chopped
Handful of fresh mint leaves, torn
Handful of fresh coriander leaves, torn
Juice from 1 lime
Add To Shopping List

Watch How To Video

Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
461897:461897

You might also like

Smoked Fish Cakes image
Cook Time 15–20 minutes
Intermediate
Smoked Fish Cakes
Smoked Fish Cakes
Add to Favourites Icon
Easy Teriyaki Salmon image
Cook Time 15–20 minutes
Easy
Easy Teriyaki Salmon
Easy Teriyaki Salmon
Add to Favourites Icon
Thai Fish Cakes image
Cook Time 10 mins
Easy
Thai Fish Cakes
Thai Fish Cakes
Add to Favourites Icon
Honey Soy Glazed Snapper image
Cook Time 5-7 mins
Easy
Honey Soy Glazed Snapper
Honey Soy Glazed Snapper
Add to Favourites Icon