MAHI MAHI MANGO LIME TACOS

Gorgeous fresh zesty lime and chilli marinated Mahi Mahi served in a soft homemade taco, topped with a fresh zingy mango chilli and lime salsa finished off with a dollop of daisy sour cream 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 Mahi Mahi (sustainable sourced)
2 good glugs of cold pressed olive oil

2 limes juiced

Sea salt and black pepper
2 large bunches watercress
1 pot sour cream
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

Place the Mahi Mahi in a bowl or food bag season with salt and pepper, pour over the olive oil and half the lime juice and leave to marinate while you make the taco dough.

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 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.

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 for 2-3 minutes when you can see the fish is half way cooked by the colour change on the side, add the red pepper to the pan to sear, then turn the fish over and finish cooking for a further 2 minutes, take the pan off the heat, squeeze over the lime juice and leave 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 warm tacos, bowls of watercress, sour cream and side of coriander.

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