MANGO LIME AND CHILLI GRILLED FISH TACOS

TUESDAY NIGHT TACOS
(This might just be my most favourite night!)

Gorgeous fresh zesty lime and chilli marinated grilled fish served in a soft homemade taco, topped with a fresh zingy mango chilli and lime salsa finished off with a dollop of sour yogurt and pan seared peppers, these are soooo gorgeous that I question why we don't eat them more often, this batch did not even make it to the table they were loaded and eaten right there on the kitchen centre island.  A perfectly messy family face stuffing taco moment to cherish.

Prep time 10 minutes / Cooking time 7 minutes
Making Soft Tacos 7 mins / Resting time 30 minutes / Cooking time 2 minutes each

Ingredients

(serves 4)

600g white fish (sustainable sourced)
2 good glugs of cold pressed olive oil

2 limes juice

Sea salt and black pepper
2 large bunches watercress
1 pot full fat organic yogurt
1 small bunch coriander

Mango and Lime Salsa

1 ripe mango peeled and finely diced

2 tomatoes finely diced

2 spring onions finely sliced

1 red chilli finely diced

2 tbsp fresh coriander chopped

1 red pepper chopped 1" squares
1/2 lime juiced

Soft Taco's
500g 00 flour
10g sea salt
50g olive oil
320g water

If your making your own soft tacos then do this first, place all the ingredients in a large bowl with a dough hook or by hand in bring all the ingredients together, knead for five minutes and then cover with a tea towel and leave to rest for 30 minutes.

Take your dough and divide in to 12 smaller balls, roll out to around 6-8" disks.  Heat a skillet to medium high hot heat and cook each soft taco for approx 1 minute on each side until slightly charred and puffed up, wrap in a warm tea towel to keep warm and place on your serving table ready to go while you make the rest of the meal.

Heat your griddle to medium heat, rub the fish with the olive oil, sea salt and pepper, place on the griddle and leave to cook without touching until 3-4 minutes and you can see the fish is half way cooked by the colour change on the side, add the red chopped red pepper now to the pan to sear and then turn over the fish and finish cooking for a further 3-4 minutes, squeeze over the lime juice and take of the heat to rest while you...

Make the mango salsa by combing all the chopped ingredients and season with sea salt and pepper then the lime juice, place in a serving bowl on your table along with the bowl of watercress, pot of yogurt and side of coriander.

Sever the fish on a family style platter with the pan seared peppers and then just let everyone dive in and load their own tacos just how they like them...