Tacos are a quick and fuss-free meal as most of the preparation can be done before guests arrive. Fillings can be laid out for family and guests to help themselves and build their own tacos. Mango can be included with leftover roast meats, chicken breasts, battered fish or even fish fingers!
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
250 g crumbed calamari or other filling (leftover roast meats/chicken breasts/battered fish)
4 wholewheat tacos or wraps
2 large ripe mangoes, peeled, stoned and diced
1 small red onion, finely chopped
1 green chilli, deseeded and chopped (optional)
½ bunch coriander, washed and chopped
½ iceberg lettuce, washed and shredded
6 spring onions, thinly sliced
Mayonnaise, to drizzle
Lemon or lime wedges, to serve
Method:
Cook the calamari according to instructions on the packet. While the calamari is cooking heat a non-stick frying pan over medium heat and toast the wraps until lightly golden.
Mix the diced mango, red onion, chilli and coriander together.
To serve layer the iceberg lettuce into each taco, top with calamari and a big spoonful of mango salad. Finally add spring onion and a drizzle of mayonnaise and serve with wedges of lemon or lime.
ALL IMAGES TO BE CREDITED TO THE SOUTH AFRICAN MANGO GROWERS’ ASSOCIATION.
