Fish Tacos with Mango Salsa

Method for the salsa:

Finely chop all of the ingredients, mix together in a bowl and set aside. Top tip: tomatoes always taste better when they’re at room temperature, so if you’ve just taken all the ingredients out of the fridge, make sure you give it enough time to warm up to room temp before serving. 

Method for the fish tacos:

1. Chop the fish into bitesize chunks.
2. Prepare 3 bowls. In the first bowl place the flour with a pinch of salt and pepper, combine, then set aside. In the second bowl add the egg and the milk, combine and set aside. In the third bowl add the Panko bread crumbs and the Mexican spice mix, combine and set aside.
3. Take a chunk of fish and drop it into bowl 1 (the flour bowl), making sure all sides are lightly covered. Then drag it through the egg mixture in bowl 2, again, making sure that all sides are completely covered. Then move it onto bowl 3 and ensure that the entire chunk of fish is covered in Panko bread crumbs. Place this on a plate ready to fry. Repeat will all your fish chunks until all pieces are coated.
4. Once all of the fish is ready, place them into a pan of hot oil. Fry for a minute or two on each side until completely golden on all sides. Once cooked, remove from the oil and place onto some kitchen roll.
5. Take a warm tortilla wrap and fill with your chosen toppings. A few tasty suggestions are: salad, rice, mixed beans, coleslaw, refried beans, guacamole, sour cream or sliced avocado, but the choice is completely yours.
6. Add around 3 to 4 chunks of cooked fish to each tortilla and top with a healthy dose of mango salsa.
7. Serve outside in the garden for a summery al fresco supper, alongside a cool, refreshing drink.