Fishcake tacos with mango, lime and cumin yoghurt

Name: Fishcake tacos with mango, lime and cumin yoghurt
Cuisine: American, Mexican, Latin American
Ingredients: 450g plaice fillets; 1 garlic clove, crushed; 1 large egg; 1½ tsp cumin seeds; 4 limes: finely grate the zest of all 4, then cut into wedges, to serve 20g coriander leaves, finely chopped; 120g Greek-style yoghurt; ½ red onion, finely sliced (40g); ⅓/ mango, peeled and julienned ( 100g); I red chilli, deseeded and julienned ( 10g); 3 tbsp vegetable oil; 12 corn or flour; tortillas, 15cm wide, warmed through; salt

6 steps

Updated at: Wed, 28 Aug 2024 08:57:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories406.9 kcal (20%)

Total Fat17.9 g (26%)

Carbs38.9 g (15%)

Sugars12.1 g (13%)

Protein29.7 g (59%)

Sodium372.8 mg (19%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gplaice fillets

1 ½ tspcumin seeds

4limes

finely grate the zest of all 4, then cut into wedges, to serve 20g coriander leaves, finely chopped

120ggreek-style yoghurt

40gred onion

finely sliced

100gmango

peeled and julienned

10gred chilli

deseeded and julienned

3 Tbspvegetable oil

12corn

or flour

tortillas

15cm wide, warmed through

salt

Instructions

Step 1

1. Place the fish, garlic and egg in the large bowl of a food processor with I teaspoon of cumin seeds, three-quarters of the lime zest and ¾ teaspoon of salt. Blitz briefly, just until the fish forms a rough paste, then transfer to a medium bowl. Add half the coriander, mix together, then form into 12 round fishcakes, each weighing about 45g. Refrigerate for at least 15 minutes (and up to a day ahead), to firm up.

Step 2

2. Put the yoghurt, the remaining ½ teaspoon of cumin seeds, the remaining lime zest and ⅛ teaspoon of salt into a small bowl.

Step 3

Mix together and set aside.

Step 4

3. In a separate small bowl, combine the onion, mango and chilli and set aside.

Step 5

4. Heat the oil in a large non-stick frying pan and place on a medium high heat. Once the oil is hot, add the fishcakes in batches and fry for 2-3 minutes on each side, until golden-brown and cooked through. Transfer to a kitchen paper-lined plate.

Step 6

5. Serve each taco warm, with one fishcake, cut in half, a spoonful of yoghurt and the mango mix. Finish with a sprinkle of the remaining coriander and a squeeze of lime.