🌮 Holiday Fish Tacos with Mango and Avocado Salad

This Christmas, I’m ditching the traditional yuletide turkey and sharing a recipe that just screams "Aussie Christmas". My Fish Tacos with Mango and Avocado Salad is a festive fiesta that's easy to make, fun to eat, and promises a burst of flavours that will undoubtedly make it a standout addition to your holiday menu.

So why embrace Fish Tacos for an Australian Christmas? While the traditional Christmas feast may conjure images of roasts and hearty dishes, there's a growing trend in Australia to embrace lighter, fresher alternatives, particularly when celebrating under the summer sun.

Fish tacos offer a perfect blend of freshness, vibrant colours, and the kind of easy, communal dining that suits our Australian Christmas vibe.

The simplicity of this recipe adds to its appeal. The panko-crusted fish fillets bring a satisfying crunch, while the Mango and Avocado Salad introduces a medley of textures and tropical sweetness. It's like a tropical party in your mouth, and everyone is invited.

Topped with a zesty Green Goddess dressing, these tacos are a harmonious blend of flavours that celebrate the joy of good food and good company.

Whether you're hosting a festive gathering or simply looking to infuse some Christmas spirit into your meals, these Fish Tacos are a delightful choice.

So, gather your loved ones, roll up your sleeves, and get ready to sleigh – I mean, slay – in the kitchen. Let's make this Christmas one to remember, filled with good food, good laughs and delicious food.

Fish Tacos with Mango and Avocado Salad

Ingredients:

For the Fish:

• 450gms white fish fillets (such as cod or tilapia)
• 1 cup gluten free panko breadcrumbs
• 1/2 cup all-purpose gluten free flour
• 2 large eggs, beaten
• Salt and pepper to taste
• Coconut or olive oil for frying
• Corn or flour tortillas for serving

For the Mango and Avocado Salad:

• 1 ripe mango, peeled, pitted, and diced
• 1 ripe avocado, peeled, pitted, and diced
• 1/4 red cabbage, thinly sliced
• 1/2 iceberg lettuce, roughly chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Green goddess dressing:

• 1/2 cup Greek yogurt or sour cream
• 1 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper to taste

Method:

Prepare the Mango and Avocado Salad:

• In a large bowl, combine diced mango, diced avocado, chopped red onion, and fresh cilantro.
• Squeeze the juice of one lime over the mixture and toss gently to combine.
• Season with salt and pepper to taste.
• Set aside in the fridge while you prepare the rest of the components.

Prepare the Green goddess dressing

Whisk all dressing ingredients together in a small bowl. Add water to adjust consistency then set aside in the fridge.

Panko Fried Fish:

• Season the fish fillets with salt and pepper.
• Cover each fillet in flour, shaking off excess.
• Dip the fillets into beaten eggs, ensuring they are well-coated.
• Next, take each fillet and press them one by one into the panko breadcrumbs, making sure they are fully covered.
• In a large frying pan, heat oil over medium-high heat.
• Fry the fish fillets for 3-4 minutes per side or until golden brown and cooked through. Ensure that they are all separated in the pan, it will take a couple of pan loads.
• Remove the fish from the frying pan and place on a plate lined with paper towels to absorb excess oil

Assemble the Tacos:

• Warm the tortillas in a dry skillet or microwave.
• Place a spoonful of the Mango and Avocado Salad on each tortilla.
• Top with a panko fried fish fillet.
• Drizzle green goddess dressing over the top and serve on a communal platter in the middle of the table.

Enjoy this delicious fresh and zesty plate of goodness!