Crispy Blue Cod Finger Tacos w/ Lime Mayo and Mango Salsa

December 19, 2022

Here’s my fancy take on traditional fish fingers. I’ve used  succulent Blue Cod, crumbed it in delicious panko and paired it with a fruity mango salsa. Great for the whole family and the kids can help too!

Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes

Blue Cod Fingers
2 Chatham Island Blue Cod fillets, thawed and patted dry
⅓ cup plain or gluten-free flour
1 tsp dried oregano
1 egg, lightly beaten
1 cup panko breadcrumbs or gluten-free breadcrumbs
Good drizzle olive oil

Mango Salsa
1 ripe mango, cut into about 1cm pieces
1 small red onion, finely chopped
1 red chilli thinly sliced (optional)
Small bunch coriander, roughly chopped
1 cup cherry tomatoes, quartered
Juice of half a lime (or lemon)
½ teaspoon sea salt

Lime Mayo
½ cup good mayonnaise
Juice of half a lime (or lemon)

8-10 corn tortillas, warmed (naturally gluten-free)

Heat oven to 200C/180C fan bake
Slice the blue cod fillets into finger-sized strips (about 12)
Mix flour and oregano with salt and pepper in a shallow bowl
One at a time, coat the cod pieces in the flour mix then dip into the beaten egg
Next roll each in the breadcrumbs so they’re completely covered
Put on a lightly greased and lined baking tray
Drizzle with extra olive oil and bake for 15-20 minutes turning half way through, until cooked through and golden
For the mango salsa, mix all chopping ingredients together and set aside.
For the mayonnaise, mix lime juice and mayonnaise together.
To assemble, fill each tortilla with crumbed cod, mango salsa and lime mayonnaise

No Comments

Leave a Reply

You Might Also Like